Mango Cheesecake Parfait


  • Fresh Mango, diced 
  • 8 oz. Cream Cheese 
  • 7 oz. Sweetened Condensed Milk 
  • 2 TBS Mango White Balsamic Vinegar 
  • 1 TBS Honey 
  • Graham crackers, crushed 

Dice or chop ripe mango to make a chunky puree, set aside.

Combine 8 oz. cream cheese (room temperature) with 7 oz. Sweetened condensed milk until smooth.

Add 2 Tablespoons of Mango Balsamic with 1 tablespoon of honey.

Layer in parfait glasses with graham cracker crumbs on the bottom.

Next, layer cheesecake mixture and top with mango puree. Repeat layers for a taller parfait.

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