Prep Time: 25 Minutes
Cooking Time: Chill 2 Hours
November/December 2020 Dig In Magazine...
DirectionsNote: Wash hands with soap and water.
1. In a food processor, purée mango until smooth. Transfer to a medium bowl and stir in yogurt; refrigerate for 1 hour.
2. In a large bowl using an electric mixer on medium-low speed, beat cream, powdered sugar and extract until stiff peaks form.
3. 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.
4. Cover and refrigerate for 1 hour. 4. 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!
Nutrition FactsNutrition Information Per Serving Calories: 800 (Calories from Fat: 351)
Total Fat: 39g (Saturated Fat: 22g)
Total Carbohydrates: 101g (Dietary Fiber: 4g