Mango with Whipped Ricotta & Honey-Roasted Macadamias
Mango with Whipped Ricotta & Honey-Roasted Macadamias
Make the most of mango season with these deliciously light mango cups. The freshness of the mango combines beautifully with the creaminess of whipped ricotta and the indulgent crunch of honey-roasted macadamias.
Servings
2
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 1 1/2 tbsp honey
- 1 tbsp unsalted butter
- 100g raw macadamias
- Whipped ricotta
- ½ cup thickened cream
- ½ cup whole milk ricotta
- 1 tbsp honey (optional)
- 2 mangoes, peeled & diced
Method
- Preheat oven to 160°C fan-forced. Line a baking tray with non-stick baking paper.
- Combine the honey and butter in a small saucepan over low heat and stir until the mixture is melted and combined.
- Transfer the honey mixture to a mixing bowl with the macadamias and gently stir until they are evenly coated.
- Spread the macadamias in a single layer on the prepared baking tray.
- Bake for 10–15 mins, turning halfway through to ensure they don’t burn. Set aside to cool.
- Whip the thickened cream until soft peaks form then add the ricotta and honey (if desired) and whip until just combined.
- To assemble, add layers of fresh mango with the whipped ricotta and honey-roasted macadamias in dessert glasses.
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