1. Use a fine mesh sieve to strain ricotta. I left it to strain for 30 minutes. Discard the liquid.
![](/images/recipephotos/large/lemon-ricotta-bites-with-mango-topping1.jpg)
2. Preheat oven to 350F (180C).
3. To the bowl of a standing mixer, add ricotta, lemon zest, sugar, eggs and vanilla extract. Mix for about 5-7 minutes, until the mixture is smooth.
![](/images/recipephotos/large/lemon-ricotta-bites-with-mango-topping2.jpg)
![](/images/recipephotos/large/lemon-ricotta-bites-with-mango-topping3.jpg)
4. Prepare 12 silicone muffin cups. Spray each cup with avocado oil.
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Distribute the crust ingredients among the cups, flatten with the back of a spoon. Spray with a little more oil.
![](/images/recipephotos/large/lemon-ricotta-bites-with-mango-topping5.jpg)
5. Evenly divide the ricotta mixture among crusts.
![](/images/recipephotos/large/lemon-ricotta-bites-with-mango-topping6.jpg)
Bake for 15-18 minutes, until set. Let cool while preparing the mango topping.
6. Dissolve gelatin in hot water. Once it is dissolved, add mango puree and powdered sugar, mix well.
![](/images/recipephotos/large/lemon-ricotta-bites-with-mango-topping7.jpg)
7. Distribute evenly among the cups and refrigerate for a couple hours before serving.
![](/images/recipephotos/large/lemon-ricotta-bites-with-mango-topping8.jpg)
Remove from muffin cups and enjoy!
![](/images/recipephotos/large/lemon-ricotta-bites-with-mango-topping-v.jpg)
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