A hint of spice and all things nice make this fool taste just fabulous. Using summertime mangoes, it's a colourful and fruity, topical, dinner-party dessert.
150 g mango flesh
130 g (½ cup) Vaalia low-fat vanilla yoghurt
130 g (½ cup) Pantaclicia smooth light ricotta
1 ½ tbsp icing sugar or gluten-free icing sugar, sifted
1 pinch ground cardamom
1 tbsp slivered almonds, toasted (see tips, below)
- Place 100g of mango flesh in a small food processor. Cover and process until smooth.
- Whisk yoghurt, ricotta, icing sugar and cardamom in a medium bowl. Add ¾ of mango puree and swirl through.
- Divide mixture between small serving bowls. Swirl through remaining mango puree. Top with sliced mango and slivered almonds.