Mediterranean Parfait
Recipe Type: Dessert
Cuisine: Mediterranean
Serves: 2
Fresh mango, pomegranate and pistachios layered with creamy yogurt perfumed with orange blossom water.
  • 1½ cups (375 ml) Greek-style yogurt
  • 1 tsp orange blossom water (optional)
  • 1 mango, diced
  • 2 handfuls pistachios, shelled
  • 2 handfuls pomegranate seeds (about ¼ of a pomegranate)
  1. Mix the orange blossom water with the yogurt and return to the fridge to chill while you prepare the other ingredients.
  2. To dice the mango, cut the sides off, lengthwise along the seed, then score each side without piercing the skin. Flip each half ‘inside-out’ (as pictured above), then cut each chunk off at the base.
  3. Divide the mango between two dessert bowls (or martini glasses).
  4. Add a few spoonfuls of the yogurt mix, spreading evenly to cover the mango.
  5. Divide the pistachios between the dishes, trying to keep as many close to the edge as possible (for visual effect).
  6. Top with remaining yogurt and then decorate with pomegranate seeds. (To get the hearts, I placed a heart-shaped cookie-cutter on the yogurt and dropped the seeds into it.)
  7. Cover with plastic wrap and chill until you’re ready to enjoy. I wouldn’t recommend leaving it longer than a few hours, as the orange blossom water will separate and the pistachios will go a bit soft.
Recipe by Honest Cooking at