Brazilian recipe
Mango and Yoghurt Mousse (Mousse de manga e iogurte)
A light and refreshing dessert, this mango and yoghurt mousse combines the tropical flavour of fresh fruit with a perfectly balanced, creamy texture.
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Ingredients
2 cups chopped mango
1/3 cup caster sugar
1/4 cup water
1 teaspoon finely grated lemon zest
4 egg whites
1 cup natural yoghurt
1 sachet unflavoured gelatine powder
8 individual dessert bowls or glasses (1/2 cup capacity)
1/3 cup caster sugar
1/4 cup water
1 teaspoon finely grated lemon zest
4 egg whites
1 cup natural yoghurt
1 sachet unflavoured gelatine powder
8 individual dessert bowls or glasses (1/2 cup capacity)
Where to find ingredients
You can find fresh mangoes at your local fruit shop or supermarket produce section. Use standard natural Greek-style yoghurt found in the dairy aisle. If you prefer a firmer texture, ensure the yoghurt is well-strained. If unflavoured gelatine is unavailable, a high-quality agar-agar powder can be used as a vegetarian substitute.
Preparation method
- Blitz the mango in a food processor or blender until smooth.
- Set the mango purée aside.
- Whisk the egg whites in a bowl using an electric mixer until they begin to foam.
- Gradually add the sugar while continuing to whisk until firm, glossy peaks form.
- Set the stiff egg whites aside.
- Pour the water into a small bowl and sprinkle the gelatine evenly over the surface.
- Allow the mixture to hydrate for 1 minute.
- Dissolve the gelatine by placing the bowl over a saucepan of simmering water (bain-marie) until completely clear.
- Stir the dissolved gelatine into the mango purée.
- Gently mix the yoghurt and lemon zest into the mango purée until combined.
- Use a spatula to gently fold the egg whites into the mango mixture until just incorporated.
- Divide the mousse evenly between the individual serving glasses.
- Refrigerate for at least 4 hours before serving.
- Garnish with thin slices of fresh mango just before serving.
Observations
This recipe is a fantastic way to finish a meal on a lighter note. Folding in whisked egg whites provides an airy consistency, while the yoghurt perfectly balances the natural sweetness of the mango with the bright, citrusy notes of lemon zest.
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