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Gluten-Free Mango Ginger Mini Parfaits

Gluten-Free Mango Ginger Mini Parfaits




12 mini parfaits


3 hours 25 minutes


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  • 1/2 cup sugar
  • 1/4 cup Fleischmann's® Corn Starch
  • 1/8 teaspoon salt
  • 2-1/4 cups milk
  • 1/4 teaspoon pure vanilla extract
  • 3/4 cup finely crumbled gluten-free gingersnap cookies*
  • 2 cups cubed ripe mango, fresh or frozen
  • Whipped topping (optional)



  1. Stir together sugar, corn starch, and salt in a saucepan over medium heat. Stir in milk until smooth. Stirring constantly, bring to a boil. Continue to stir and allow pudding to boil for 1 minute. Remove from heat, stir in vanilla and set aside to cool. (Makes about 2 cups of pudding.) Cool until almost room temperature, about 20 to 30 minutes.
  2. To assemble the parfaits, layer 1 tablespoon cookie crumbs, 2 tablespoons pudding and 2 tablespoons mango into each of 12 (3-ounce) mini parfait glasses.
  3. Cover and refrigerate until ready to serve. Top with whipped topping and sprinkle with a few cookie crumbs, if desired.

* Use Gluten-Free Gingersnaps recipe OR use purchased cookies.


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