The other day I was reading this article about mangoes and dreaming about the two I had sitting on the dining room table at home. I love a mango lassi and this recipe reminded me of that. When I got home later that day it struck me that one could easily use that gorgeous combination of mango and rose water in, well, a bunch of ways (wouldn't a jam be amazing?). Since I often make these jam-jar breakfasts with whatever fruit I have on hand, I tinkered a little with the mango and made myself breakfast for the next morning.
Mango and Rose Water Parfait
Peel and cut 1/2 a ripe mango. Combine the mango pieces, about 1 teaspoon of sugar (or to taste) and 1/8 teaspoon rose water in a food processor or blender. Puree until well-blended and mostly smooth. Layer in a half-pint jam jar with plain yogurt and homemade granola (I like Molly's - minus the chocolate). This made enough fruit puree for me to make two 1/2 pint jars.