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  • Prep
    10 minutes
  • Cook
    10 minutes
  • Ready in
    20 minutes

Mango, Cottage Cheese and Cookie Crumb Parfait


Serves 4
500 g (17.6 oz.)
Dairyland 2% cottage cheese
30 mL (2 tbsp) 
1 vanilla pod
60 mL (¼ cup)
all-purpose flour
60 mL (¼ cup)
60 mL (¼ cup)
shredded coconut
30 mL (2 tbsp)
cold Dairyland butter, diced into small cubes
2 mangoes, peeled, pitted and diced



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.


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.


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