INGREDIENTS

  • 150g low-fat ricotta cheese (see note)
  • 1/2 cup low-fat vanilla custard
  • 2 large ripe mangoes, peeled, roughly chopped
  • 8 pieces almond bread

METHOD

  • Step 1
    Place ricotta in a food processor. Process until creamy. Pour in custard and pulse until just combined. Transfer to a large bowl. Wash and dry food processor bowl.
  • Step 2
    Process mango until smooth. Reserve 1/3 cup mango puree. Fold remaining mango puree into ricotta mixture.
  • Step 3
    Half-fill four 1-cup capacity glasses with mango-ricotta mixture. Spoon over reserved puree. Cover and refrigerate for 15 minutes or longer, if time permits. Serve with almond bread.

 

 


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