Creamy Mango & Peach Parfait with Passionfruit Coulis

A lovely refreshing dessert. These three yellow fruits – peaches, mango and passionfruit – go together really, really well!


Serves 4



  • 400g can peaches, drained (around 1½ cups)
  • 1 cup mango chunks (if using frozen, defrost in hot water) garnish: mint leaves




  • ½ cup passionfruit pulp (available frozen in cubes)
  • 1 teaspoon arrowroot
  • 4 teaspoons cold water
  • 1 tablespoon maple syrup



  • 300g (10oz) firm tofu
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla essence
  • ¼ cup coconut cream



  1. Place cream ingredients into a blender and blend until silky smooth.
  2. To make the coulis: Heat the passionfruit pulp in a hot pan. In a cup mix the arrowroot and cold water and then add to the pan. Add the maple syrup. Stir until it becomes thick. You may need to stir in a little more water if the texture is too gluggy and not pourable.


Layer for each glass as follows:


Top: a mint leaf

  • ¼ of the passionfruit coulis
  • 2 tablespoons vanilla cream
  • ¼ of the peaches
  • 2 tablespoons vanilla cream
  • ¼ of the mango

Bottom: 2 tablespoons cream



You can use frozen, pulp or fresh passionfruit. You can use frozen, fresh or canned mango.

Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print

Related Posts

NZMCD Pumpkin cupcake recipe

Pumpkin Cupcakes Recipe

“Pumpkin in cupcakes . . . what?! But trust me, if you like carrot cake then you will love these. They are moist and full of flavour. If you don’t tell the kids, they won’t even know about the vegetables they have just eaten. It’s win–win!” – Michael

Read More »