Creamy Mango Ricotta With Macadamia Crunch Food

QUICK MANGO ICE CREAM

Steps:

• Combine frozen mangoes, almond milk, sweetener, and vanilla extract in a high-capacity blender, such as a Vitamix®. Blend until mixture has the consistency of ice cream, 45 to 60 seconds.

MANGO-LIME RICOTTA PARFAITS

Steps:

• In a bowl, toss together mangoes, sugar, and lime zest and juice. Let stand 20 minutes. Top ricotta with mango mixture, and serve.

MANGO MARGARITAS

Steps:

• Begin by zesting the limes. Pour the coarse sugar over the lime zest and toss with your fingers to combine. Set aside.
• Throw the mango chunks into a blender. Top off the blender with ice. Pour in the tequila and triple sec. Add the granulated sugar and squeeze in the juice of the limes. Blend until completely smooth, adding more ice if necessary to get the consistency you want. Use a piece of one of the limes to moisten the rims of the glasses. Dip the rims in the lime sugar. Pour the drinks and serve immediately.

MANGO AND PAPAYA WITH RICOTTA CREAM

Steps:

• In a medium bowl, stir together the mango, papaya, and liqueur. Let stand at room temperature for 30 minutes, stirring occasionally.
• Meanwhile, in a food processor or blender, process the ricotta and sugar until smooth. Transfer to a small bowl. Stir in the lime zest. Cover and refrigerate until the mango mixture has macerated.
• To serve, spoon the mango mixture into shallow dishes. Drizzle each serving with the ricotta cream. Sprinkle each with coconut.
• Nutrition information
• (Per serving)
• Calories: 84
• Total fat: 1.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 3mg
• Sodium: 69mg
• Carbohydrates: 13g
• Fiber: 1g
• Sugars: 12g
• Protein: 4g
• Calcium: 133mg
• Potassium: 142mg
• Dietary Exchanges
• 1 other carbohydrate
• 1/2 very lean meat

CREAMY AND CRUNCHY MANGO DESSERT

Steps:

• In medium bowl, toss mangoes and lemon peel. In small bowl, mix whipping cream and condensed milk with whisk until well blended.
• Add cream mixture to mango mixture; gently stir to coat. Cover with plastic wrap; refrigerate at least 1 hour or until chilled.
• To serve, spoon mango mixture into parfait glasses or individual dessert bowls and top evenly with cereal; or spoon mixture into large serving bowl and top with cereal.

CREAMY MANGO RICOTTA WITH MACADAMIA CRUNCH

Steps:

• Preheat the oven to 350F and line a baking sheet with parchment paper. Combine the butter and maple syrup in a small saucepan and set over medium heat until the butter is just melted. Remove from heat.
• Combine the oats, nuts, salt, and zest in a medium mixing bowl. Pour in the butter mixture and stir to combine. Spread over the baking sheet and bake for 12 minutes, until golden, stirring the mixture once or twice as it bakes. Remove from the oven and let cool. (This can be prepared a few days ahead and kept in an airtight container. It is also great as a snack or breakfast treat, sprinkled over yoghurt.).
• Clean the mixing bowl you used to prepare the topping and use it to combine the ricotta and sugar. Using a manual or electric whisk, beat the mixture until smooth. Add the cream and whisk again until thoroughly combined.
• In a medium bowl, gently toss the diced mango with the lime juice. Divide the mango among glasses and top with the ricotta mixture. This can be prepared up to 4 hours ahead: cover and refrigerate until 10 minutes before serving.
• Just before serving, sprinkle each glass with 2 tablespoons topping. Pour the rest of the topping in a small bowl and set it on the table so crunch enthusiasts can help themselves to more.