Whipped Mango Cream Parfaits with Toasted Coconut
Light and tropical mango cream parfaits layered with fluffy whipped cream and topped with crunchy toasted coconut flakes for a refreshing treat. This american-inspired desserts ready in about 20 minutes layers ripe mango puree, heavy whipping cream, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup ripe mango puree
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/3 cup sweetened shredded coconut
- 1/2 cup graham cracker crumbs
Instructions
- Step 1: Preheat a small skillet over medium heat and add 1/3 cup sweetened shredded coconut. Toast the coconut for 3-4 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and let cool.
- Step 2: In a chilled mixing bowl, combine 1 cup heavy whipping cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract. Using an electric mixer on high speed, whip the cream until stiff peaks form, about 3 minutes.
- Step 3: Gently fold 1 cup ripe mango puree into the whipped cream until evenly combined and smooth.
- Step 4: In 4 serving glasses, layer 2 tbsp graham cracker crumbs at the bottom, followed by 1/4 cup of the mango cream mixture.
- Step 5: Repeat the layers once more, finishing with a spoonful of toasted coconut flakes on top of each parfait.
- Step 6: Refrigerate the parfaits for at least 1 hour before serving to allow flavors to meld and the texture to set.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Whipped Mango Cream Parfaits with Toasted Coconut take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Whipped Mango Cream Parfaits with Toasted Coconut?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Whipped Mango Cream Parfaits with Toasted Coconut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Whipped Mango Cream Parfaits with Toasted Coconut for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Whipped Mango Cream Parfaits with Toasted Coconut?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
