Mango Breakfast Parfait with Vanilla Bean Syrup, Yoghurt & Granola

Ready In

± 40 mins




4 large ripe mangoes, peeled and cut into cheeks

2 cups thick Greek style yoghurt

1 cup granola

For the vanilla bean syrup

1 cup water

1 cup white sugar

4- 6 vanilla pods split length wise


  1. Place the water, sugar and vanilla pods in a saucepan over high heat, bring to the boil, reduce heat and simmer for 10–15 minutes until sugar is dissolved.
  2. Set aside to cool. Can be stored in an airtight container in the fridge for 3 months
  3. Grill or roast the mango cheeks, arrange on plates and top with yoghurt and granola, spoon over vanilla bean syrup and serve

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