You are here: Home » Recipes » Mango and Yogurt Parfait with Pomegranate Granita Mango and Yogurt Parfait with Pomegranate Granita Recipe by Our Cookbook Collection Yield 2 servings PrintEmail Ingredients 1/2 cup yogurt1 1/2 tablespoons honey1 1/2 tablespoons water2 teaspoons gelatin powder3 tablespoons mango, diced1/2 cup pomegranate juice1/4 cup rice flour1 tablespoon brown sugar1 1/2 tablespoons soft butter Instructions In a mixing bowl, thoroughly whisk brown sugar, rice flour and softened butter. Prepare a cookie sheet with cooking spray and then bake at 320 degrees for 13 minutes. Chill pomegranate juice in the freezer until it becomes frozen, then using a fork, stir and scrape off ice flakes. Mix yogurt, honey and gelatin together and put in two serving glasses.Chill for 2 hours. Add diced mango in the glass, follow with the yogurt mixture and the pomegranate flakes on top.