Spiced Mango & Coconut Yogurt Parfait

Slice the 2 raw whole mangoes along the sides of their flat pits. Scoop out the flesh. Finely dice 100g of the mango flesh and set aside for the topping; place the remaining mango flesh (approx. 500g) into a blender.

Cut the lime in half and squeeze 15 ml of fresh juice into the blender with the mango. Add 1/4 tsp of the ground cardamom and blend on high speed for 1 to 2 minutes until completely smooth. Transfer the mango puree to a small bowl.

Place a small dry skillet over medium-low heat. Add 30g of raw pumpkin seeds and 20g of unsweetened shredded coconut. Toast for 3 to 4 minutes, stirring constantly, until the coconut is golden brown and fragrant. Stir in 1/4 tsp of ground ginger in the last 30 seconds, then immediately transfer the mixture to a plate to cool completely.

In a medium bowl, combine 400g of plain coconut yogurt, 30ml of maple syrup, and the remaining 1/4 tsp of ground cardamom. Whisk gently until smooth and evenly spiced.

Assemble the parfaits in two 300ml glass jars. Spoon 100g of the spiced coconut yogurt into the bottom of each jar, followed by 125g of the mango puree. Repeat this layering pattern once more.

Top each jar with 50g of the reserved diced mango and 25g of the cooled toasted ginger-coconut pepita crunch. Seal the jars tightly and store in the refrigerator for up to 4 days, or enjoy immediately.