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directions:
Preheat oven to 300 degrees and line cookie sheet with
parchment paper. In a large bowl, mix all of the ingredients
for the granola, except for the oil and syrup. Add the oil
and syrup and stir until all of the ingredients are coated.
Spread granola on the parchment lined cookie sheet and
bake for 45 minutes. Let cool completely before adding
to mango mousse. While granola is cooling, purée mango
flesh in a blender until smooth. Add entire 14-ounce can of
coconut cream to a stand mixer and whip on medium speed
until fluffed. Add mango purée to whipped coconut cream
and mix together on low speed. Add maple syrup and mix
together on low speed. Refrigerate until cool. When mango
mousse and granola are both chilled, alternate layers of
mousse and granola in a parfait dish until full.
Contributed by Kristin Vrana from Food Fash
mango mousse
breakFast parFait
Makes 6 servings
Prep time: 20 minutes
Cooking time: 45 minutes
ingredients:
Granola
2 cups old fashioned oats
1 cup sliced almonds
½ cup coconut chips
2 tablespoons quinoa, uncooked
¾ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ cup coconut oil, melted
¼ cup maple syrup
Mango mousse
2 cups mango purée (flesh of about 2 ripe mangos)
14-ounce coconut cream (chilled overnight)
1 tablespoon maple syrup (optional)
