For the longest time, I thought I had already made a post for this recipe, but realized recently that in fact, I had only AirDropped the photos to my Mac in preparation for the post. Well it’s finally time to debut it!
This recipe comes from Nadiya Bakes on Netflix, which I absolutely love. I’m not a Great British Baking Show watcher, but I can tell from Nadiya’s Netflix shows that she definitely deserved to win her season.
I made this recipe during Easter lent last year and my family really like it. It’s quite simple, though perhaps a little time consuming. However, I personally enjoy getting into the process of putting dishes together and getting an amazing end result.
You can make this dish non-vegan by using regular whipped cream, but if you are going to do vegan, I recommend trying out Tru-Whip whipped topping. It’s a favorite in our house. Alright, ready? Let’s go:
INGREDIENTS
- 85g coconut oil
- 100g plain cornflakes
- freshly cracked black pepper
- 1 mango, peeled and finely cubed
- 450g mango puree (IDK, like ~3-4 mangos? puree with an immersion blender or regular blender)
- 1 container of TruWhip or whipped cream
DIRECTIONS
- In a pan, melt the coconut oil, and lightly fry the cornflakes for a couple of minutes. Place in a bowl to cool and sprinkle with freshly cracked black pepper. Sounds weird, but as Nadiya suggests, it does give it a fun twist.
- Prepare 1 mango by peeling and cutting it up into small cubes. With the other 3 to 4 mangoes, peel them and add slices to a blender. Blend until smooth. If you want ultra smoothness, you can sieve through a colander, and then mix with the cubed mango pieces.
- Grab your parfait bowls/cups and get layering. You can start with whatever layer you want. I think it’s easier to start with either the whipped cream or the mango puree. Repeat after your first layer and you’re all set. Top off with a little extra cracked pepper and refrigerate for at least an hour.
