Mango and Yoghurt Parfait with Pomegranate Granita
In a mixing bowl, whisk the brown sugar, flour and butter until blended evenly, then bake at 160°C for 13 minutes. Chill the pomegranate water at -18°C until it is frozen but not solid. Mix the yoghurt, honey, water and gelatin together then put in a glass. Chill for 2 hours. Place the diced mango in a glass and top, first with the baked mix and then the iced pomegranate water.
Nutrients Per Piece
|Fat, Total||5.8 g|