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Coconut -Lime & Mango Parfait

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Cook Time

May 2, 2023 by Amethyst Ganaway

Tangy, sweet mango turned into a creamy, dairy-free curd is a delicious addition to our fonio pudding. Layered between the pudding, the mango lime curd picks up on the notes of vanilla and nutty fonio. Adding toasted coconut and fresh mango as a garnish adds a crunchy texture and a fresh bite to round out the parfait.


For the Fonio Pudding
  • cup water
  • Pinch of kosher salt
  • cup uncooked fonio
  • (14-ounce) can coconut milk
  • ½  scant cup granulated sugar (or coconut sugar)
  • eggs
  • ¼  cup lime juice
  • teaspoons grated lime zest
  • teaspoon vanilla extract
For the Mango Lime Curd:
  • large mango, peeled + chopped
  • ½  cup lime juice (5-6 limes)
  • ½  teaspoon kosher salt
  • ¾  cup granulated sugar, divided
  • teaspoon vanilla extract
  • large egg yolks
  • large egg
  • ½  cup (1 stick) unsalted butter, chilled + cut into small cubes
For the Parfait:
  • Greek Yogurt
  • Fresh mango, chopped into bite-sized pieces
  • Toasted coconut


      • 01 .  

        Bring water and salt to a boil in a medium saucepan over medium heat. Add fonio, stir, cover with a lid, and remove from heat. After 2-3 minutes, uncover, fluff with a fork, and cool to room temperature.

      • 02 .  

        In a medium bowl, whisk milk with sugar, eggs, lime juice, and zest. Add to cooled fonio. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat and stir in vanilla. Chill completely in the refrigerator.

      • 03 .  

        Blitz mango in a food processor until smooth. Transfer to a medium saucepan and whisk in lime juice, salt, and ½ cup sugar. Add vanilla. Bring to a simmer over medium heat, stirring to dissolve sugar.

      • 04 .  

        Meanwhile, whisk egg yolks, egg, and remaining ¼ cup sugar in a medium bowl until no longer grainy and slightly lightened in color, about 2 minutes.

      • 05 .  

        Whisking constantly, gradually stream about half of the hot mango mixture into eggs, then gradually whisk the mixture back into the saucepan. Cook over medium heat, whisking constantly, until curd thickens and the whisk leaves a visible trail, 5–7 minutes (do not let it boil). Remove from heat and add the butter a couple of pieces at a time, whisking until incorporated before adding more.

      • 06 .  

        Strain curd through a fine-mesh sieve into a large bowl and cover, pressing plastic wrap directly onto the surface. Chill until cold, at least 2 hours.

      • 07 .  

        Once chilled, layer fonio pudding, yogurt and compote into glass jars or bowls. Top with mango + coconut, and enjoy!


      Lemon CurdFonioParfait