Mango Yogurt Parfait

Two ingredients, no cooking, and about four minutes of your time. Fresh mango cubes layered with vanilla lowfat yogurt in a tall glass makes a bright, tropical treat that works as dessert, breakfast, or a midday snack.

The key is using a ripe mango. Squeeze it gently. It should give slightly, like a ripe avocado. Underripe mango tastes sour and fibrous. Overripe turns mushy and loses that clean, sweet flavor you want against the tangy yogurt.

Cut the cubes small, about ½ inch. Smaller pieces layer more evenly and give you mango in every spoonful instead of big chunks surrounded by plain yogurt. Alternate thin layers rather than thick ones for the best ratio.

A sprig of fresh mint on top adds a cool, herbal aroma that makes the whole thing feel more intentional than just fruit-and-yogurt in a cup.

Chef Tips

• Chill the parfait glasses before assembling. Cold glass keeps the yogurt from warming and thinning out.
• Use a clear glass to show off the layers. That orange-and-white stripe is half the appeal.
• For a thicker texture, drain the yogurt through cheesecloth for an hour to make Greek-style yogurt.