Creamy Mango & Peach Parfait with Passionfruit Coulis

This delicious recipe is from the newly released Revive Café Cookbook 7, available from good bookstores now

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.

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