Mango and passionfruit fool
1 medium, thinly sliced
¼ cup(s), (60g) pulp
low-fat ricotta cheese
light thickened cream
⅓ cup(s), (80ml)
fromage frais, vanilla bean
300 g, (2 x 150g tubs)
- Using electric beaters, beat ricotta in a large bowl until smooth. Beat in cream until combined. Fold in fromage frais.
- Divide half the mango among four 1¼-cup (310ml) capacity serving glasses. Top with half the passionfruit and two-thirds of the ricotta mixture. Continue layering with remaining mango and ricotta mixture. Cover and place in fridge for 10 minutes.
- Meanwhile, toss almonds in a small non-stick frying pan for 1–2 minutes or until lightly toasted. Cool.
- Serve fool drizzled with remaining passionfruit and sprinkled with almonds.