Mango Fool
A great summer dessert.
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
- 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.
- Process mango until smooth. Reserve 1/3 cup mango puree. Fold remaining mango puree into ricotta mixture.
- 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.
Use low-fat or regular ricotta from the deli for this recipe (not spreadable ricotta in tubs). Ricotta is a soft, fresh cheese with a short shelf-life, so it's best used within 3 days of buying.
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