I love all kinds of fruit and, for the most part, I don't discriminate between them. I'll eat fruit when it's at its best, local and in season, and sometimes even when it's not, and so you can imagine how happy I was to see fruit being used in a number of entries to the recent Raw Ice Cream Sandwich Challenge. You can bet I'll be trying more of these fabulous recipes very soon.

But I have to admit, there are times when I play fruit favourites. On a hot summer's day, for example, it's a juicy, ripe mango that will undoubtedly win me over. If you’re looking for a sweet pick-me-up on a sunny afternoon, this mango pudding parfait recipe is a showcase of mango sweetness at its finest. Did I mention it's easy to make, too?

For the mango pudding:
1 large mango, peeled and diced (about 2 cups)
6 oz. firm silken tofu (1/2 package of Mori Nu)
2 tbsp agave nectar
1 1/2 tbsp fresh lemon juice

1. Combine all ingredients in a blender and blend until smooth, about 2 minutes. Refrigerate for about 1 hour to firm up.

For the coconut cream:
6 oz. firm silken tofu (1/2 package of Mori Nu)
1/4 cup coconut butter, softened
2 tbsp fresh lemon juice
2 tbsp agave nectar

1. Combine all ingredients in a blender and blend until smooth, about 1 minute. Refrigerate for about 1 hour to firm up.

For the coco-nut topping:
1/4 cup chopped walnuts
1/4 cup chopped pecans
1/4 cup rolled oats
1/4 cup unsweetened coconut flakes
1 tbsp hemp hearts
1/8 tsp ground cardamom
1 tbsp pure maple syrup
1 tbsp coconut oil, melted

1. In a small bowl, combine the walnuts, pecans, oats, coconut, hemp hearts and cardamom.
2. Add the maple syrup and coconut oil and stir until the nut mixture is well coated.
3. Put the bowl in the freezer until hardened, about 20 minutes.

To assemble:
Divide the mango cream between 2 parfait glasses. Next, add the coconut cream, then add the coco-nut topping. Slice up additional mango for garnish, if desired. Refrigerate until ready to serve.