Mango and Persimmon Ricotta Toast

Hello There!

Welcome back (or simple welcome, if you’re new here) to Laviebami 😀

Today’s recipe is one of the easiest (…laziest…) I’ve posted here so far: Mango, Persimmon and Ricotta Toast.

Let me draw the background on this one.

A few weeks ago I went “home” to Paris to get some stuff I didn’t get to bring when I moved to Belgium (I’ll write about all that in a separate post).

While strolling through the Marais neighborhood I stumbled upon “Miel Factory” (Honey Factory) a store specialized in all things honey… long story short, I ended up buying 5 jars of honey, one jar of honey-mustard and one jar of hazelnut-honey spread.

I often use honey in the kitchen: meat marinades, on toasted bread, in my tea and much more, and that’s where my inspo came from.

I was trying to think about simple recipes for each use: for today’s recipe, I decided to go for toasted bread and seasonal fruits… and mango, because… I liked the colors xD

The fruit as well as the honey were sweet enough so I didn’t add any sugar to the ricotta cream. I added the lemon zest to offset the sweetness of the toppings.

Feel free to use any type of bread you may like, I personally do not eat a lot of bread but when I do I usually go for wholegrain or whole-wheat bread.

These toasts are perfect for a Sunday brunch or a quick dessert.

For more Mango or Ricotta recipes, please check these:

Hibiscus Fruit Salad with Mint and Basil

Rustic Peach, Ricotta and Hazelnut Tart

Ricotta and Lemon Pancakes with Ricotta and Mint Cream

Well, without further ado, here’s the recipe. Scroll below for video instructions.

Bon appétit!