Mary Miso - Recipes for every day - Cookbooks
250g ricotta
25g icing sugar
180g vanilla yogurt
1 table spoon lemon juice
2 ripe mangos (400g)
1 pomegranate, seeds
2 table spoon chopped pistachios
Mix ricotta, icing sugar, vanilla yogurt and lemon juice until creamy.
Peel the mangos and remove the stone. Mix three-quarter of the mango with the blender. Mix the puree into the ricotta-cream. Distribute the cream into 4 glasses und put in the fridge 1 hour.
Dice the rest of the mango, mix with the pomegranate seeds and chopped pistachios. Put them on top of the cream.
