Mango & Lupinola Parfait

Mango & Lupinola Parfait
  • Prep time:15 mins, Serves 2 (GF) (Vegan)


  • 250ml  (1 cup) coconut cream - cold
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 5-2 cups of cubed mangos
  • zest and juice of one orange
  • 6 tbsp Coconut and Cranberry Lupinola (see website for details)



To make the whipped coconut cream, place the cold coconut cream into a mixing bowl and whip on medium-high until stiff peaks are formed (about 2-3 minutes). Watch closely so you don’t over-whip. Fold in the vanilla, orange zest and maple syrup.

  1. Stir the orange juice gently through the cubed mangos
  2. Add about a 1/4 cup of mangos to the bottom of a tumbler glass or small mason jar. Layer with 2-3 tablespoons of coconut cream.
  3. Keep alternating until you hit two thirds of the glass/jar and top with the Coconut and Cranberry Lupinola.
  4. Makes two small mason jar parfaits.
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