Brazilian recipe
Mango and Yoghurt Mousse (Mousse de manga e iogurte)
A light and refreshing dessert, this mango mousse with yoghurt combines the tropical sweetness of the fruit with a silky, balanced texture.
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Ingredients
2 cups chopped mango
1/3 cup sugar
1/4 cup water
1 teaspoon grated lime zest
4 egg whites
1 tub (125g) plain yoghurt
1 sachet unflavoured gelatine powder
8 dessert pots or glasses with 1/2 cup capacity
1/3 cup sugar
1/4 cup water
1 teaspoon grated lime zest
4 egg whites
1 tub (125g) plain yoghurt
1 sachet unflavoured gelatine powder
8 dessert pots or glasses with 1/2 cup capacity
Where to find ingredients
Find fresh mangoes at local markets like Suva Municipal Market, and staples like yoghurt, eggs, and sugar at supermarkets such as Shop N Save or New World. Unflavoured gelatine is typically found in the baking aisle.
Preparation method
- Blend the mango in a food processor or blender until completely smooth.
- Set the mango purée aside.
- Whisk the egg whites in a mixing bowl until they begin to foam.
- Gradually add the sugar while continuing to whisk until firm peaks form.
- Set the beaten egg whites aside.
- Place the water in a small heatproof bowl and sprinkle the gelatine over the top.
- Allow the mixture to hydrate for 1 minute.
- Heat the gelatine over a bain-marie until it is completely dissolved.
- Fold the dissolved gelatine into the mango purée.
- Add the yoghurt and the lime zest to the mango mixture, stirring until smooth and well combined.
- Gently fold the beaten egg whites into the mango cream using a spatula.
- Divide the mixture among the individual glasses or dessert pots.
- Refrigerate for at least 4 hours before serving.
- Garnish with thin slices of fresh mango just before serving.
Observations
This recipe is an excellent choice for a light finish to any meal. Using beaten egg whites creates an airy texture, while the natural yoghurt provides the perfect balance between the sweetness of the mango and the zesty, fresh notes of lime. It is a simple yet sophisticated preparation that is best enjoyed chilled.
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