½ cup ricotta soprafina
3 tablespoons mango chutney puree
1. Whisk the cheese and chutney puree together until smooth. Serve a dollop on an endive spear, or a slice of peeled jicama. Makes about ¾ cup
• To make mango chutney puree, simply take mango chutney (available in supermarkets; do not buy spicy versions) and puree about ½ cup until smooth. This will yield more than you need for above recipe, but it is the smallest amount that can be blended in a blender.
• Unlike regular ricotta, ricotta soprafina is totally smooth.