Preheat oven at 180°C for 10 mins. In a mixing bowl add oats, slivered almonds, sesame seeds, pumpkin seeds, dried blueberries, dried cranberries. Mix well.

Add honey, coconut oil, vanilla essence and a pinch of salt.

Mix everything until honey and coconut oil are coated well.

Spread the granola mix on a tray lined with parchment paper. Place in preheated oven for 10-15 mins at 180°C.

After 10 mins, take off the tray and spread the mixture. Place into the oven for another 5-8 mins until the oats are crispy.

Let the granola mixture cool down before storing in an airtight container.

Set the serving bowls/jars in fridge while rest of the preparation is happening. Scoop out the mango pulp and blend until smooth. My mangoes were really sweet, so I didn’t have to add any extra sugar. Add 1-2 teaspoon of extra sugar if needed. No other flavoring ingredients with mangoes.

Add vanilla essence and 1-2 teaspoon of sugar to the homemade curd/yogurt.

Beat the yogurt using a whisk until it is creamy and smooth.

To serve the mango yogurt parfait, take out the serving bowls/jars from the fridge. Add a layer of mango puree as first layer.

Next add a layer of sweetened yogurt. Repeat the mango puree and yogurt layers until the bowl/jar is ¾th full. Set in the fridge until it is ready to serve. Stays good for a day.

Top off with homemade granola. Serve immediately.