Summer Mango Flummery
- Ready In: 30 minutes
- Prep Time: 10 minutes
- Cooking Time: 15 minutes + 1 hour chill time
- Serves: 8
This is an impressive dessert perfect for summery nights with a delicious taste that belies it's kilojoule content.
It can be made the day before and then topped with fresh mango before serving making an easy solution to dinner party meals.
For a creamy mouth-feel, we stayed away from the low-fat ricotta and diet yoghurt, opting instead for a low-fat yoghurt. Also for decoration, we chopped the mango at the last minute to prevent browning.
Ingredients
- 500 g ricotta cheese
- 2 cups (500 g) low-fat vanilla yoghurt
- 4 mangoes, flesh roughly chopped (reserving 2 cheeks to serve)
- 1 teaspoon gelatine
Nutrition per serve
712 kJ (170 Calories), 7 g fat (including 4 g saturated fat), carbohyrate 15 g (including 15 g sugars), 2 g fibre, 180 mg sodium.
Directions
1. Process ricotta and yoghurt in a food processor until smooth. Pour into bowl and set aside.
2. Process 3 of the 4 mangoes and gelatine in processor until smooth. Fold mango puree into the ricotta mixture.
3. Spoon mixture into 8 individual serving dishes. Cover and chill for at least 1 hour before serving.
To serve, top with the remaining mango cheeks which have been diced.
