300ml tub thickened cream
½ cup Greek yoghurt
2 tablespoons icing sugar mixture
2 teaspoons vanilla extract
Chopped fresh mango, fresh passionfruit pulp and toasted shredded coconut, to serve
2 x 85g packet mango-flavoured jelly crystals
1½ cups chopped fresh mango (about 300g)
¼ cup caster sugar
Place eight serving glasses (1-cup capacity) on a tray.
To make mango jelly, place jelly crystals and sugar in a large, heatproof jug. Add 1 ½ cups boiling water. Stir until crystals are dissolved. Stir in 1 cup cold water. Stand for 15 minutes to cool slightly.
Divide mango evenly among serving glasses.
Pour jelly evenly over mango. Refrigerate, covered, for about 3 hours, or until set.
Beat cream, yoghurt, sugar and vanilla in small bowl of an electric mixer until soft peaks form.
Spoon cream mixture over set jelly. Top with mango, passionfruit and coconut.
TIP! For a change, try replacing mango-flavoured jelly with raspberry jelly and replace fresh mango with fresh sliced strawberries. Parfaits can be made up to two days ahead. Decorate with cream mixture, fruit and coconut before serving.