Guilt-Free Snack

Frozen Mango and Yogurt Parfait

Average: 5 (2 votes)
(2 votes)
Frozen Mango and Yogurt Parfait

Frozen Mango and Yogurt Parfait - A soft, melt in your mouth delicacy with exotic fruit flavor.

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Health Score:
7,1 / 10
30 min.
ready in 4 h. 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Quark and yoghurt bring bone-strengthening calcium into the parfait - the lactic acid bacteria from the yoghurt also have a beneficial effect on the intestinal flora. The protein in quark consists of the components casein and whey protein. The latter can be quickly processed and made available by the body. The mango adds immune-strengthening vitamin C to the yoghurt mango parfait.

The yoghurt-mango parfait is especially good as a summer dessert. You are welcome to replace the mango puree with another fruit - in early summer, for example, a strawberry puree is a good idea.

1 <none> contains
(Percentage of daily recommendation)
Calorie210 kcal(10 %)
Protein7 g(7 %)
Fat11 g(9 %)
Carbohydrates21 g(14 %)
Sugar added12 g(48 %)
Roughage0.5 g(2 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate25 μg(8 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C10 mg(11 %)
Potassium160 mg(4 %)
Calcium93 mg(9 %)
Magnesium17 mg(6 %)
Iron0.7 mg(5 %)
Iodine4 μg(2 %)
Zinc0.6 mg(8 %)
Saturated fatty acids5.7 g
Uric acid7 mg
Cholesterol98 mg


3 eggs
1 lemon
120 grams sugar
150 grams Quark
400 grams Yogurt (low-fat)
12 sheets gelatin
250 milliliters Whipped cream
400 grams canned Mango puree
How healthy are the main ingredients?
Whipped creamsugaregglemon

Preparation steps


Separate the eggs (reserve the egg whites for another use). Juice the lemon. 


Whisk the egg yolks with the sugar until light and fluffy. Stir in the quark, lemon juice and yogurt. 


Place 9 sheets of gelatin in a bowl, 3 sheets in a separate bowl and pour a bit of water over both to soften. 


Squeeze any excess water from the 9 sheets and heat in a small saucepan with 2-3 tablespoons of the yogurt mixture until dissolved. Stir back into the yogurt mixture. Beat the whipping cream until stiff and fold into the yogurt mixture. 


Squeeze any excess water from the remaining gelatin and dissolve in a small saucepan with about 3 tablespoons of the mango puree, then stir back into the mango puree. 


Line a terrine mold or loaf pan with plastic wrap, spread a bit of mango puree in the bottom and pour about half of the yogurt mixture on top. Layer in the remaining mango puree and yogurt mixture, cover with aluminum foil and freeze for at least 4 hours. Remove from the terrine mold, discard the plastic wrap, slice and serve.