Mango Purée Parfaits

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a food processor, purée mango until smooth. Transfer to a medium bowl and stir in yogurt; refrigerate for 1 hour.

4. In a large bowl using an electric mixer on medium-low speed, beat cream, powdered sugar and extract until stiff peaks form.

5. Place a thin layer of mango purée into the bottoms of 4 parfait glasses. Divide pound cake chunks between the glasses. Evenly divide remaining mango puree on top of cake and top each with whipped cream.

6. Cover and refrigerate for 1 hour.

7. Top with toasted coconut and a dusting of powdered sugar before serving.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!