Ingredients 250g reduced-fat ricotta cheese 1/4 cup icing sugar 3/4 cup low-fat vanilla yoghurt 425g can mangoes, drained Instructions Step 1 Process ricotta and icing sugar in a food processor until smooth. Add yoghurt. Process again until smooth. Remove and set aside. Step 2 Set 2 pieces mango aside and process the remaining mangoes in a food processor until smooth. Fold mango purée into ricotta mixture. Step 3 Spoon mixture into 4 serving dishes. Sprinkle with chopped, reserved mango. Cover and chill for 1 hour before serving.