About the Recipe
This Mango Parfait with Almond Butter was inspired by my longtime high school friend Renata, who served it to us while we were visiting the Czech Republic one summer. I loved how simple it was, yet how beautifully the flavors and textures worked together.
Ripe mango is blended into a smooth, naturally sweet purée, layered over creamy almond butter, and topped with lightly toasted sunflower seeds for a little crunch. Fresh berries make a lovely optional garnish. It’s an easy, refreshing dessert or snack that feels special without requiring much effort.
Ingredients
● 2 ripe mangoes, about 2 cups diced mango
● 1–2 teaspoons lemon or lime juice, optional
● 2 tablespoons almond butter
● 2–3 tablespoons sunflower seeds
● Fresh berries for garnish, optional
Preparation
Blend the mango until completely smooth using a small blender or immersion blender. Add lemon or lime juice to taste to brighten and enhance the mango flavor, if you wish.
Toast the sunflower seeds in a dry skillet for a few minutes, until fragrant and lightly golden. Let them cool.
Spoon about 1 tablespoon of almond butter into the bottom of each glass. For a softer, creamier consistency, you can mix the almond butter with 1–2 teaspoons of water or plant-based milk.
Add the mango purée and sprinkle the toasted sunflower seeds on top. Garnish with fresh berries, if desired.
No animals were harmed during the creation of this recipe!
