Name: Raspberry & mango yogurt parfait
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 250g raspberries; 4 tbsp golden caster sugar; 1 lime zested and juiced; 500g thick Greek yogurt; 130g can alphonso mango pulp; 60g porridge oats; 100g mixed nuts roughly chopped; 50g mixed seeds; 1 tsp fennel seeds; 2 tbsp maple syrup; 2 tbsp vegetable oil

250g raspberries
4 tbsp golden caster sugar
1 lime
zested and juiced
500g thick Greek yogurt
130g can alphonso mango pulp

For the oaty crumble

60g porridge oats
100g mixed nuts
roughly chopped
50g mixed seeds
1 tsp fennel seeds
2 tbsp maple syrup
2 tbsp vegetable oil

Method

step 1
Start by making the oaty crumble. Heat the oven to 190C/170C/gas 5. In a small bowl, mix the oats, nuts, seeds and fennel seeds. Add a pinch of salt, then drizzle over the maple syrup and vegetable oil. Mix well, then spread out on a lined baking sheet. Bake for 12-15 mins until golden, leave to cool on the sheet, then break it up into chunky clusters. Will keep for two weeks in an airtight container.
step 2
Put the raspberries in a medium bowl and sprinkle over 2 tbsp of the caster sugar, half the lime juice and all the zest. Gently mash a few with a fork and leave to macerate while you prepare the rest of the dessert.
step 3
Put the yogurt in a large bowl with the remaining 2 tbsp caster sugar, remaining lime juice and half the mango pulp. Whisk to combine.
step 4
Spoon the mango yogurt, raspberries, oaty crumble and mango pulp into dessert bowls, jam jars or glasses to create layers (they don’t have to be too precise). Finish with a layer of raspberries and a sprinkling of oats. Will keep chilled for up to a day.