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Breakfast recipe · from the recipe book

Mango Raspberry Yogurt Parfait with Sesame Crunch

Creamy cardamom-honey Greek yogurt layered with juicy mango, tart raspberries and blueberries, topped with crackly skillet-toasted sesame and sunflower-style pepita clusters.

Mango Raspberry Yogurt Parfait with Sesame Crunch

Ingredients

  • 4 containers (6 oz)680 gPlain Greek yogurt, nonfat
  • 1 whole330 gMangodiced
  • 1½ cups185 gRaspberries
  • 1 cup150 gBlueberries
  • ⅓ cup45 gPumpkin seeds (pepitas)
  • 2 tbsp20 gSesame seeds
  • 2 tbsp40 gHoneydivided
  • ½ tsp1 gGround cardamom
  • 1 tsp4 gVanilla extract
  • 1½ tsp3 gLemon zest
  • ⅛ tsp0.5 gSalt

Steps

  1. Make the seed crunch first: toast the pumpkin seeds and sesame seeds in a dry skillet over medium heat, stirring often, until the pepitas puff and the sesame turns golden, 3 to 4 minutes.
  2. Drizzle half of the honey over the seeds in the skillet, add the salt, and stir 1 minute until the seeds are glossy and clumping. Spread on a plate and let cool 5 minutes to crisp, then break into small clusters.
  3. While the seeds cool, stir the remaining half of the honey, the cardamom, the vanilla and the lemon zest into the Greek yogurt until smooth.
  4. In a bowl, gently toss the diced mango with the raspberries and blueberries.
  5. Build 4 glasses: spoon in one-eighth of the yogurt mixture, then one-eighth of the fruit; repeat with another layer of yogurt and fruit so each glass uses one-quarter of each.
  6. Top each parfait with one-quarter of the sesame-pepita clusters just before serving so they stay crunchy.

Contains: Milk, Sesame.

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

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