Mango Yoghurt Mousse
The mousse consistency in this recipe is achieved by using low fat ricotta cheese, which combined with low fat vanilla yoghurt and fresh mangos makes for a dessert you might not be able to resist. We have used frozen mango for convience. Frozen mango is available now in the majority of supermarkets with the frozen berries.
2
Serves
182
Calories
9.5g
Protein
238g
Serving Size
Ingredients
- 1/2 cup light ricotta
- 1 small tub (150g) vanilla yoghurt, low fat
- 200g frozen mango
Method
- 1Weigh your frozen mango and set aside to defrost a little, about 15 mins.
- 2Place in food processor the yoghurt, ricotta and mango and process until well combined.
- 3Pour into serving dishes and chill for 30 mins in the fridge or until ready to serve.