Brazilian recipe
Mango and Yogurt Mousse
A light and refreshing dessert, this mango and yogurt mousse combines tropical fruit flavors with a creamy, balanced, and practical preparation.
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Ingredients
2 cups chopped mango
1/4 cup water
1 envelope unflavored gelatin
1 cup plain yogurt
1 teaspoon grated lemon zest
4 egg whites
1/3 cup sugar
8 dessert pots or glasses (1/2 cup capacity each)
1/4 cup water
1 envelope unflavored gelatin
1 cup plain yogurt
1 teaspoon grated lemon zest
4 egg whites
1/3 cup sugar
8 dessert pots or glasses (1/2 cup capacity each)
Where to find ingredients
All ingredients can be found in the produce, dairy, and baking aisles of standard grocery stores or supermarkets. Unflavored gelatin is typically located near the baking supplies or dessert mixes section.
Method
- Blend the mango in a blender until smooth
- Set the puree aside
- Place the water in a small container and sprinkle the gelatin over it
- Let the mixture hydrate for 1 minute
- Heat the gelatin in a water bath until completely dissolved
- Stir the dissolved gelatin into the mango puree
- Add the yogurt and lemon zest to the puree
- Mix well until homogeneous
- Beat the egg whites in a mixer until they start to foam
- Add the sugar gradually while continuing to beat until firm peaks form
- Gently fold the whipped egg whites into the mango cream using a spatula
- Divide the mixture into individual bowls or glasses
- Refrigerate for at least 4 hours before serving
- Finish with thin slices of mango when ready to serve
Notes
This recipe is an excellent option for ending meals on a light note. The use of whipped egg whites provides an airy texture, while the yogurt brings the ideal balance between the sweetness of the mango and the citrus freshness of the lemon.
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