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Grape and Mango Parfaits

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 parfaits
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1 1/3 cups small black grapes, rinsed, patted dry and quartered

1 1/2 cups honey-flavored Greek-style yogurt

1 1/3 cups frozen mango, thawed and cut into 1/2-inch pieces

4 tablespoons unsalted pumpkin seeds, toasted (See Cook's Note)

4 tablespoons crushed amaretti cookies


  1. Divide the grapes into the bottom of 4 parfait glasses. Spoon one-eighth of the yogurt over the grapes. Divide the mango pieces evenly on top of the yogurt. Spoon the remaining yogurt on top. Sprinkle the top of the parfaits with 1 tablespoons each toasted pumpkin seeds and crushed amaretti cookies. Serve the parfaits immediately or refrigerate uncovered for up to 1 hour.

Cook’s Note

To toast the pumpkin seeds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 3 to 5 minutes. Cool completely before using.