1 cup crumbled Cottage cheese
1 cup thick mango puree
4 tbsp. sugar
10-12 digestive biscuits
1 tbsp.Olive oil
Peel and chop two mangoes. Grind almonds into fine powder.
Blend mango pieces and cottage cheese with granulated sugar to make puree. Reserve a little mango puree for garnish.
Grind the biscuits with almonds coarsely in a blender with butter.
In a large bowl and add mango & cottage cheese puree, some almond powder and mix well.
Take small serving bowls or glasses and add a tablespoon of coarsely ground biscuit. Pour a ladle of mango mousse over it and add another layer of biscuit. Finish it with mango mousse, a little fresh mango pulp and a few chocolate chips.
Refrigerate the Mango Mousse for 3-4 hours and serve chilled.