How could you resist a combination of fruit and yogurt in a mousse? This Mango and Yogurt Mousse can delight your taste buds for its fruity and creamy taste and texture. What are you waiting for? Don’t stay just drooled and have this easy to make dessert.
Mango are one of the delightful fruits that are good when ripe, unripe, raw or even when cooked. This Mango and Yogurt Mousse a perfection in every spoon. Whether you have it before a meal or as a dessert after a full course.
Ingredients
- Mango: Have ripe mangoes for this dessert.
- Yogurt: Have plain and 2%.
- Gelatin: Makes the structure.
- Whipping Cream: Makes this creamy aside from yogurt.
- Sugar: Sweetens
- Water: Use to dissolve the gelatin.
Preparation
- Dissolve: In a saucepan, combine the gelatin and water then heat. Stir until the gelatin dissolves. Remove from the heat.
- Purée: Peel and cut the flesh of the mangoes. In an immersion blender, blend together with the sugar and vanilla until purée. Blend in the dissolved gelatin. Transfer the mixture to a bowl then add yogurt. Mix well.
- Fold: In a separate bowl, beat the cream until stiff. Fold it gently into the purée.
- Chill: Pour the mixture in cups then chill.
Tips and Variations
- Mint leaves: This adds extra flavor and taste to this dessert.
- Frozen: Tis can actually be served frozen like an ice cream.
Storage
- In the fridge: You can actually chill this for 3-4 days in the fridge before serving. Same as with the leftovers, you can have this for another 3-4 days.
- Freeze: Freezing this changes the texture. You can keep this for a month in the freezer.
Mango and Yogurt Mousse
Print RecipeIngredients
- 1 ripe mangoes
- 1/2 cup plain yogurt, 2%
- 1/4 tsp vanilla extract
- 1/2 cup whipping cream, 35%
- 1/2 tbsp gelatin powder
- 1/4 cup water
- 2 tbsp white sugar
Instructions
- In a saucepan, combine the gelatin and water then heat. Stir until the gelatin dissolves. Remove from the heat.
- Peel and cut the flesh of the mangoes. In an immersion blender, blend together with the sugar and vanilla until purée. Blend in the dissolved gelatin. Transfer the mixture to a bowl then add yogurt. Mix well.
- In a separate bowl, beat the cream until stiff. Fold it gently into the purée.
- Pour the mixture in cups then chill.
