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Mango yoghurt mousse

Serves: 4
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.


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