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Breakfast recipe · from the recipe book

Ginger Mango Yogurt Parfait with Cinnamon Walnuts

Creamy vanilla Greek yogurt layered with juicy ginger-orange mango and blueberries, finished with crunchy cinnamon-maple walnuts and chia.

Ginger Mango Yogurt Parfait with Cinnamon Walnuts

Ingredients

  • 4 containers (6 oz)600 gPlain Greek yogurt, nonfat
  • 2½ cups diced400 gMangodiced
  • 1 cup150 gBlueberries
  • ⅔ cup chopped70 gWalnutsroughly chopped
  • 2 tbsp (30 ml)30 gOrange juice
  • 2½ tsp grated5 gFresh gingerfinely grated
  • 1½ tbsp30 gMaple syrup
  • 1 tsp4 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ½ oz16 gChia seeds

Steps

  1. Prepare the fruit first: in a bowl, toss the diced mango with the orange juice and grated ginger, then gently fold in the blueberries.
  2. Make the yogurt base: in a second bowl, stir the Greek yogurt with the vanilla and half of the maple syrup until smooth.
  3. Make the crunch: in a small bowl, toss the chopped walnuts with the cinnamon, the chia seeds and the remaining half of the maple syrup until coated.
  4. Set out 4 glasses. Spoon half of the yogurt base into the glasses, dividing it evenly (about one-eighth of the yogurt in each glass).
  5. Top with half of the mango-blueberry mixture, divided evenly among the glasses.
  6. Spoon the remaining half of the yogurt base over the fruit, then add the remaining half of the mango-blueberry mixture.
  7. Just before serving, sprinkle the cinnamon walnut crunch evenly over each parfait so it stays crisp.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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