Mango Fruit Parfait

This fruit parfait is pure fruit, no cream, no yogurt, no added sugar. Just mango pureed with fresh orange juice and layered in wineglasses with sliced strawberries, kiwi rounds, and raspberries. The colors alone are enough to make people reach for their phones before their spoons.

The mango puree is the glue that holds each layer together. Blending ripe mango with fresh-squeezed OJ gives you a thick, pourable sauce that coats the fruit and pools between layers. Use ripe mangoes, the kind that give slightly when you press them and smell sweet at the stem end.

Balloon wineglasses are the vessel of choice here, and they’re not just for show. The wide bowl lets you build visible layers, and the narrow base keeps the parfait from spreading too thin.

Chill for at least 15 minutes before serving. The cold firms up the puree slightly and lets the flavors meld.

Chef Tips

• Slice the strawberries thin and even for the cleanest layers
• Reserve the prettiest kiwi slices and raspberries for the top
• Make the slit in the whole garnish strawberries from the bottom so they perch on the glass rim without falling

Variations

• Add a layer of granola between the fruit and puree for crunch
• Swap mango for papaya or peach for a different tropical base
• Top with a small scoop of coconut sorbet for a frozen dessert twist