Prep time: 20 minutes 

Cooking time: 30 minutes

Serves: 4-6

Ingredients 

• 2 mangoes
• 1/2 pineapple
• 1 -2 bananas
• 1 cup Greek-style yoghurt
• 3/4 cup thickened cream
• 1 -2tbsp maple syrup, to taste
  Fresh mint sprigs, to serve

 Oat Crumble

• 1/4 cup maple syrup
• 1 tbsp caster sugar
• 1 egg white
• 1 tsp extra virgin olive oil
• 2/3 cup cup rolled oats
• 2/3 cup cup flaked or chopped
  almonds
• 1/2 cup flaked coconut

Method 

1. Make oat crumble first. Preheat oven to 160°C fan-forced. Line a medium roasting pan with baking paper.
2. Place maple syrup, sugar, egg white and olive oil in a medium bowl and whisk with a fork until well combined. Stir in oats, almonds and coconut.
3. Spread oat mixture over lined pan and bake for 20 minutes. Remove pan from oven and stir crumble mixture. Return to oven and bake a further 8-10 minutes or until golden and starting to crisp. Cool in pan or on a large plate (crumble will become crisper as it cools).
4. Peel mangoes and pineapple and chop into bite-size pieces. Peel and slice banana.
5. Place yoghurt, cream and maple syrup in a medium bowl and beat with electric beater until softly whipped.
6. Assemble in jars, mason jars, tall glasses or dishes, layering creamy yoghurt, crumble, banana, pineapple, mango and another layer of creamy yoghurt.
7. Decorate with fresh mint, cut mango and a nutty mix to serve.

Tips: 

For the morning after - If you want to make your parfaits the day before, try using savoiardi sponge finger biscuits and dipping them into a mixture of fruit juice and a little sweet sherry. Break them into pieces and layer in parfaits instead of crumble, finishing with a cream, then fruit layer. Cover and refrigerate for several hours, or overnight.