Mango Parfaits

Rinse 4 parfait glasses (8 to 12 ounce size) in cool water and place in the freezer to chill. Peel and dice the mangoes into small cubes and place in a small bowl. (Note: Selecting ripened mangoes is a lot like selecting ripened peaches: bright red and yellow skin color, slightly soft but still firm to the touch, and fragrant.)

Lightly crush the almond-flavored cookies. You will need about 1 1/2 cups of cookie crumbs. (I get mine from a local bakery or you can make your own. If you can’t find them, shortbread cookies will work too.)

Remove the parfait glasses from freezer and the fill the bottom of each parfait glass with a heaping tablespoon of cookie crumbs, followed by a heaping tablespoon of mango and then two tablespoons of the yogurt. Top with another tablespoon of cookie crumbs then lightly press down to compact the mixture.

Continue layering (as above) until the glasses are filled. The final layer should be yogurt. Decorate or finish the parfait with cookie crumbs.

Place the parfaits in the refrigerator and let the ingredients blend together for about an hour.

Serve chilled. Mangoes make a great dessert fruit and you and your guests will enjoy the tropical twist.