Brazilian recipe
Mango and Yogurt Mousse (Mousse de manga e iogurte)
A light and refreshing treat, this mango mousse with yogurt blends tropical fruit flavors with the velvety texture of a balanced, easy-to-make dessert.
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Ingredients
2 cups diced mango
1/3 cup sugar
1/4 cup water
1 teaspoon grated lemon zest
4 egg whites
1 container (approx. 170g) plain yogurt
1 packet unflavored gelatin
8 dessert cups or ramekins with 1/2-cup capacity
1/3 cup sugar
1/4 cup water
1 teaspoon grated lemon zest
4 egg whites
1 container (approx. 170g) plain yogurt
1 packet unflavored gelatin
8 dessert cups or ramekins with 1/2-cup capacity
Where to find ingredients
You can find fresh mangoes, lemons, and dairy products at local markets like Bourda Market or Stabroek Market, as well as in the refrigerated dairy aisle of major supermarkets across Georgetown. Unflavored gelatin is typically available in the baking supply section.
Preparation method
- Process the mango in a blender until you have a smooth purée
- Set the purée aside
- Beat the egg whites in a mixer until they start to foam
- Gradually add the sugar while continuing to beat until firm peaks form
- Set the beaten egg whites aside
- Pour the water into a small bowl and sprinkle the gelatin over it
- Let the mixture hydrate for 1 minute
- Heat the gelatin over a double boiler until it is completely dissolved
- Incorporate the dissolved gelatin into the mango purée
- Add the yogurt and lemon zest to the purée and stir well until homogeneous
- Gently fold the beaten egg whites into the mango mixture using a spatula
- Divide the mixture into individual bowls or cups
- Refrigerate for at least 4 hours before serving
- Finish by garnishing with thin slices of mango just before serving
Observations
This recipe makes for an excellent, light finish to any meal. Whipped egg whites provide a delicate, airy structure, while the addition of yogurt perfectly balances the natural sweetness of the mango with the citrusy zest of lemon.
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