Inspired living

Mango, Ricotta and Avocado Cups Recipe

Mango, Ricotta And Avocado Cups

Credit: Jacqueline Alwill

There are only 200 days of the mango season which, at first, might seem long, but it’s not quite long enough for me! During the mango season I use the beautiful, vitamin C-rich fruit in as many recipes as possible.

Serves: 4



  • ½ cup almonds, roughly chopped
  • 1 mango, diced
  • ¼ cup mint leaves, finely sliced
  • 2 avocados, cut into quarters
  • 100g ricotta
  • Sea salt & black pepper
  1. Toast almonds in frypan on medium heat until lightly golden.
  2. Toss mango with mint leaves.
  3. Serve avocado quarters, cut side up, with spoonful of ricotta topped with mango and mint mix, toasted almonds and sprinkle of sea salt and black pepper.


Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.