To make the praline:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Scatter the nuts and oats onto the baking sheet. Bake for 15 minutes, stirring halfway through cooking, until the nuts and oats are golden. Remove from the oven and using a spoon or a spatula, bring the mixture together in the center of the baking sheet in a single layer. Meanwhile, in a medium saucepan, combine sugar and water. Stir, over medium heat until the sugar is dissolved. Increase the heat to medium-high and cook, without stirring, for 5 minutes or until the sugar is a deep golden color, being careful not to burn the sugar mixture. Carefully pour the mixture over the nut mixture, making sure you don’t touch the sugar and making sure you get as much of the nut mixture coated as possible; sprinkle with a little salt. Leave the praline to cool before cutting into small pieces, about pea size.
• In a small mixing bowl, combine the yogurt, shredded coconut, 2 tablespoons of sugar and the extract; stir. Cover and pop the bowl into the fridge until you’re ready to use.
• To assemble the parfaits. Have your four glasses or jars ready. Spoon half of the yogurt into the bottom of the glasses. Add half of the mango. Add a layer of macadamia praline, then repeat the layering. These can be served immediately but are best if served an hour or two after making them and even better the following day. Makes 4 regular size parfaits or 8 smaller ones.