- 1 mango(es) ripe, peeled and cubed (or 1 ½ cups frozen mango cubes, thawed)
- 2 tablespoon sugar
- 1 cup(s) cheese, ricotta, fat-free
- 1/4 cup(s) mint, fresh leaves, finely sliced, plus 3 whole sprigs for garnish
- 1 large banana(s) thinly sliced
- Prep time
- Total Time
Puree the mango and sugar in a blender until smooth. Transfer to a large bowl and stir in the ricotta and sliced mint.
Spoon 2 tablespoons of the ricotta mixture into each of 3 parfait glasses. Top with half of the banana slices, and another layer of ricotta. Top with the remaining banana, and then the remaining ricotta mixture.
Garnish each glass with a sprig of fresh mint. Serve immediately, or chill up to 4 hours.