150g low-fat ricotta cheese
1/2 cup low-fat vanilla custard
2 large ripe mangoes, peeled, roughly chopped
8 pieces almond bread
Method Notes:
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.
Taste.com.au
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