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Cuisine Magazine Recipes

mango fool

Posted on : 18-03-2016

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Ingredients 

150g low-fat ricotta cheese
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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