Creamy Mango Ricotta With Macadamia Crunch Recipes

MACADAMIA NUT "RICOTTA"

Steps:

• DO THIS:
• In a food processor or a high powered blender, purée the ingredients together until smooth.
• If necessary, scrape down the sides with a spatula and/or add a bit more water. The resulting texture should resemble-you guessed it!-ricotta cheese.
• KA-POW!
• Amplify the color and flavor by mixing in 1/4 teaspoon of smoked paprika. Or add minced sundried tomatoes and fresh basil.

QUICK MANGO ICE CREAM

Steps:

• Combine frozen mangoes, almond milk, sweetener, and vanilla extract in a high-capacity blender, such as a Vitamix®. Blend until mixture has the consistency of ice cream, 45 to 60 seconds.

MANGO-LIME RICOTTA PARFAITS

Steps:

• In a bowl, toss together mangoes, sugar, and lime zest and juice. Let stand 20 minutes. Top ricotta with mango mixture, and serve.

CREAMY MANGO RICOTTA WITH MACADAMIA CRUNCH

Steps:

• Preheat the oven to 350F and line a baking sheet with parchment paper. Combine the butter and maple syrup in a small saucepan and set over medium heat until the butter is just melted. Remove from heat.
• Combine the oats, nuts, salt, and zest in a medium mixing bowl. Pour in the butter mixture and stir to combine. Spread over the baking sheet and bake for 12 minutes, until golden, stirring the mixture once or twice as it bakes. Remove from the oven and let cool. (This can be prepared a few days ahead and kept in an airtight container. It is also great as a snack or breakfast treat, sprinkled over yoghurt.).
• Clean the mixing bowl you used to prepare the topping and use it to combine the ricotta and sugar. Using a manual or electric whisk, beat the mixture until smooth. Add the cream and whisk again until thoroughly combined.
• In a medium bowl, gently toss the diced mango with the lime juice. Divide the mango among glasses and top with the ricotta mixture. This can be prepared up to 4 hours ahead: cover and refrigerate until 10 minutes before serving.
• Just before serving, sprinkle each glass with 2 tablespoons topping. Pour the rest of the topping in a small bowl and set it on the table so crunch enthusiasts can help themselves to more.

MANGO-MACADAMIA NUT ICE-CREAM

Steps:

• Bring 2 cups whipping cream and 1 cup milk to boil in heavy large saucepan. Whisk yolks and sugar to blend in medium bowl. Gradually whisk hot cream into yolk mixture. Return to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Immediately transfer custard to blender. Add mangoes and blend until smooth. Chill custard. Stir in remaining ingredients. Process in ice cream maker according to manufacturer's instructions. Freeze ice cream in covered container. (Can be prepared 2 days ahead.)