Time to make: 15 mins (Hands-on time: 15 mins), plus 1 hr chilling
Total cost: $7.20 / $1.80 per serve
(at time of publication)
- 250g reduced-fat ricotta cheese
- 1/4 cup icing sugar
- 3/4 cup low-fat vanilla yoghurt
- 425g can mangoes, drained
Step 1Process ricotta and icing sugar in a food processor until smooth. Add yoghurt. Process again until smooth. Remove and set aside.
Step 2Set 2 pieces mango aside and process the remaining mangoes in a food processor until smooth. Fold mango purée into ricotta mixture.
Step 3Spoon mixture into 4 serving dishes. Sprinkle with chopped, reserved mango. Cover and chill for 1 hour before serving.