Mango Fruit Parfait
Yield
4 servingsPrep
15 minCook
0 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
mangos
cubed (2 mangoes) |
*
|
| ¼ | cup |
orange juice
fresh squeezed |
|
| 24 | each |
strawberries
hulled |
|
| 1 | cup |
kiwi fruit
(4 kiwis), peeled and sliced |
|
| 12 | each |
raspberries
red |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
mangos
cubed (2 mangoes) |
*
|
| 59 | ml |
orange juice
fresh squeezed |
|
| 24 | each |
strawberries
hulled |
|
| 237 | ml |
kiwi fruit
(4 kiwis), peeled and sliced |
|
| 12 | each |
raspberries
red |
*
|
Directions
Put the mangoes and orange juice in a blender and purée until smooth.
Slice 20 of the strawberries, leaving 4 whole.
Line the bottom of 4 balloon wineglasses with the sliced strawberries.
Pour a thin layer of the mango purée over each to cover.
Reserving 4 kiwi slices, layer the rest on top of the puree.
Divide the remainder of the mango purée among the glasses.
Top each with a slice of kiwi surrounded by raspberries.
Make a slit in each of the whole strawberries and position 1 on the rim of each glass.
Cover with plastic wrap and refrigerate for 15 minutes.
