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Mango and Banana Delice
A French dessert that is low-cal, low-sugar, low cholesterol, high fibre
Ingredients
| 1 large | ripe mango |
| 1 large | ripe banana |
| 1 tsp | fresh lemon juice |
| 1 tsp | caster sugar or 'lite' sugar substitute |
| 60 g | fresh raspberries |
| 450 g | fromage blanc, if available, or cottage cheese |
| 1 tsp | apricot conserve, or apricot jam if necessary |
Method
Preparation time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a
Mix sugar and lemon juice together in a large bowl, to keep the fruit fresh when added.
Skin and slice the banana into the bowl. Either peel the mango with a vegetable peeler or use the 'hedgehog' method to release the flesh. If peeling, slice the flesh off the mango in rough, small slices. To use the hedgehog technique, try to guess where the stone will be. Slice through one cheek of the mango, then do the same on the other side. Remove flesh from around the stone and discard the stone. Take one of the cheeks, flesh side uppermost, and using a paring knife make 3 or 4 slashes down the longer side of the flesh without cutting through the skin, if possible. Now make 3 or 4 more transverse slashes in the same fashion. Lift up the cheek and press from the skin side upwards. The flesh will splay out from the skin. Using the paring knife, remove the chunks of mango. Repeat for the other cheek.
Stir the fruit in the lemon juice to lightly coat.
Rinse raspberries and place in a fine sieve over a bowl. Using the back of a spoon press and rub the raspberries to extract their juice.
Melt the apricot conserve (or jam) in a small saucepan with the raspberry juice. Check it for sweetness and add a little sugar if required.
Divide the cheese into individual serving bowls or glasses. Divide the fruit between the bowls on top of the cheese and finally pour over the raspberry sauce.
Options: use other softer fruits of choice, including orange or mandarin segments, alternative berry fruits etc. You may want to chill slightly before serving.
Skin and slice the banana into the bowl. Either peel the mango with a vegetable peeler or use the 'hedgehog' method to release the flesh. If peeling, slice the flesh off the mango in rough, small slices. To use the hedgehog technique, try to guess where the stone will be. Slice through one cheek of the mango, then do the same on the other side. Remove flesh from around the stone and discard the stone. Take one of the cheeks, flesh side uppermost, and using a paring knife make 3 or 4 slashes down the longer side of the flesh without cutting through the skin, if possible. Now make 3 or 4 more transverse slashes in the same fashion. Lift up the cheek and press from the skin side upwards. The flesh will splay out from the skin. Using the paring knife, remove the chunks of mango. Repeat for the other cheek.
Stir the fruit in the lemon juice to lightly coat.
Rinse raspberries and place in a fine sieve over a bowl. Using the back of a spoon press and rub the raspberries to extract their juice.
Melt the apricot conserve (or jam) in a small saucepan with the raspberry juice. Check it for sweetness and add a little sugar if required.
Divide the cheese into individual serving bowls or glasses. Divide the fruit between the bowls on top of the cheese and finally pour over the raspberry sauce.
Options: use other softer fruits of choice, including orange or mandarin segments, alternative berry fruits etc. You may want to chill slightly before serving.
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