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  • Prep
    10 min
  • Total
    20 min
  • Serving

Mango, Cottage Cheese and Cookie Crumb Parfait


  • 500 g (17.6 oz.) Dairyland 2% cottage cheese
  • 30 mL (2 tbsp) honey
  • 1 vanilla pod
  • 60 mL (¼ cup) all-purpose flour
  • 60 mL (¼ cup) sugar
  • 60 mL (¼ cup) shredded coconut
  • 30 mL (2 tbsp) cold Dairyland butter, diced into small cubes
  • 2 mangoes, peeled, pitted and diced


  1. In a bowl, add the cottage cheese and honey. Slice the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Add to the cottage cheese mixture. Mix thoroughly to distribute the vanilla and honey. Set aside.
  2. Preheat oven to 175 °C (350 °F). Line a cookie sheet with parchment paper. In a bowl, combine flour, sugar and coconut. Incorporate the cold butter with a fork or your fingers until well-distributed. The mixture should take on a crumbly texture. Spread the mixture over the lined cookie sheet. Bake for approximately 10 minutes, or until golden. Let cool completely.
  3. Just before serving, layer the vanilla-flavoured cottage cheese, diced mangoes and cookie crumbs in parfait glasses. Sprinkle with toasted coconut as desired.

Dairyland products in the recipe