Impress guests with these simple Ricotta Mango Basil Parfaits served as an hors d’oeuvre or dessert!
I received free samples of Breton Crackers mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’ll start by letting you know this recipe ended up going in a completely different direction than intended (#thatslife) but I’m very happy with the results! When life gives you a creamy mango ricotta filling that’s too thin to spread on crackers, you make Ricotta Mango Basil Parfaits. That’s kinda how the saying goes, right? Same principle at least. Don’t fight it, embrace it!
These Ricotta Mango Basil Parfaits are savory, sweet, and salty and are perfectly portioned in little mason jars. Grab your spoon and let’s dig in!
The crumb layers are made with Breton Artisanal Sweet Potato & Ancient Grain Crackers, which a have a great crisp texture and delicious taste. Made with ancient grains like quinoa and rye, these crackers have sweet potato pieces baked right in. The crunchy, flavorful crackers pair well with the creamy ricotta cheese layers.
Just a few spins in the food processor and we have cracker crumbs!
Did I mention the ricotta cheese is blended with fresh mango and basil? Yeah…it’s amazing. When I tasted it, a million different ways to use it flooded into my head. Eating it by the spoonful works too 🙂
If you struggle with cutting mango, try this method from the Mango Board:
- Stand the mango on your cutting board stem end down and hold. Place your knife about 1/4″ from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side. The resulting ovals of mango flesh are known as the “cheeks.” What’s left in the middle is mostly the mango seed.
- Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango cheek 1/4 rotation and cut another set of parallel slices to make a checkerboard pattern.
3. Either “Slice and Scoop”—scoop the mango slices out of the mango skin using a large spoon—or “Inside Out”—turn the scored mango cheek inside out by pushing the skin up from underneath, and scrape the mango chunks off of the skin with a knife or spoon.AD: Serve these Ricotta Mango Basil Parfaits as an appetizer or dessert! Either way, guests will be impressed! Click To Tweet
I’ve bought several mangoes over the past few weeks and they’ve all been excellent! Choose mangoes that have a slight give when you squeeze them (kind of like selecting avocados). The color of the skin is not the best indicator of ripeness because it can vary based on the mango variety.
Assembling the parfaits is simple: start with a layer of cracker crumbs, followed by the ricotta mango mixture, another layer of crackers, more ricotta mango filling, and then top with fresh basil, a strawberry, and a dusting of crackers. You don’t want to assemble these too early—the cracker crumbs will absorb the moisture and loose the crispiness. Prepare the parfaits and serve within 4 hours for best flavor and texture!
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