Mango yoghurt mousse

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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Serves: 4

Time to make: 15 mins , plus 1 hr chilling

Hands-on time: 15 mins

Ingredients

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250g reduced-fat ricotta cheese
¼ cup icingfrostingX sugar
¾ cup low-fat vanilla yoghurt
425g can mangoes, drained

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Instructions

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1 Process ricotta and icing sugar in a food processor until smooth. Add yoghurt. Process again until smooth. Remove and set aside.

2 Set 2 pieces mango aside and process the remaining mangoes in a food processor until smooth. Fold mango purée into ricotta mixture.

3 Spoon mixture into 4 serving dishes. Sprinkle with chopped, reserved mango. Cover and chill for 1 hour before serving.

Nutrition Info (per serve)

Calories 172 cal

Kilojoules 720 kJ

Protein 8 g

Total fat 5 g

Saturated fat 3 g

Carbohydrates 25 g

Sugar 22 g

Dietary fibre 1 g

Sodium 230 mg

Calcium 230 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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