Raspberry Mango Almond Parfait

Peel and cut mango into chunks, discard the pit. Using a blender, puree the mango flesh (should have about 1 cup) Puree 8 raspberries. Blend almond with soy milk until smooth and creamy. If necessary, add more soy milk. Prepare two small glasses. Divide the ingredients into two equal portions, and do the following for both of the glasses. Scoop some mango puree into the bottom of the glass. Top the mango with some raspberry puree, then almond. Put some more mango on top of the almond, then top with a raspberry. Refrigerate if not serving immediately.