A fresh and light spoon dessert, prepared in an instant: ricotta cream with mango sauce. It’s great to serve as a dessert, even after a hearty meal, and it’s really easy to make.
It doesn’t require any cooking or resting time. Once prepared, it can be enjoyed immediately. Of course, if you want, you can also prepare it in advance and store it in the fridge until serving.
In summer, this dessert is great with peaches or apricots instead of mango!
If you like mango, try these recipes of mine:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 1 cup ricotta
- 1/2 cup cream cheese
- 1/3 cup sugar
- 1 tbsp vanilla sugar
- 1 lemon (zested)
- 2/3 cup natural plain yogurt
- 2 pinches salt
- 9.5 oz mango pulp
- 2.5 tbsp lemon juice
- as needed mango (for decoration)
Steps
To prepare the ricotta cream, place the ricotta and cream cheese in a bowl, briefly beat with the beaters until a homogeneous mixture is obtained. Then add the sugar, vanilla sugar, zest of the previously washed lemon, yogurt, and salt.
Beat until a smooth cream is obtained. Place in the fridge while preparing the mango sauce.
To prepare the mango sauce, wash and peel the mango, cut the pulp into pieces, and place it in a high-sided container. Set aside some cubes to decorate the dessert before serving.
Add the lemon juice to the pieces in the container and puree everything with the help of an immersion blender. If you like, you can add some sugar or honey, although, with a ripe mango, it won’t be necessary.
Prepare four small glasses by filling them with alternating layers of ricotta cream and mango sauce. Finish with ricotta cream and mango cubes.
Store in the fridge until consumption.
