Brazilian recipe
Mango and Yogurt Mousse (Mousse de manga e iogurte)
A light and refreshing dessert, this mango and yogurt mousse combines the tropical essence of fresh fruit with a velvety, balanced texture that's perfect for any occasion.
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Ingredients
2 cups chopped mango
1/3 cup sugar
1/4 cup water
1 teaspoon lemon zest
4 egg whites
1 cup plain yogurt
1 sachet unflavored gelatin
8 dessert pots or glasses with a capacity of 1/2 cup each
1/3 cup sugar
1/4 cup water
1 teaspoon lemon zest
4 egg whites
1 cup plain yogurt
1 sachet unflavored gelatin
8 dessert pots or glasses with a capacity of 1/2 cup each
Where to find ingredients
You can find fresh mangoes and plain yogurt at local neighborhood fruit vendors or major grocery store dairy aisles. Unflavored gelatin is widely available in the baking section of supermarkets. For the best result, ensure the egg whites are at room temperature before beating.
Preparation method
- Blend the mango in a blender until it turns into 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 stiff peaks form.
- Set the whipped 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 in a double boiler until it is completely dissolved.
- Stir the dissolved gelatin into the mango purée.
- Add the yogurt and lemon zest to the purée and stir well until combined.
- Gently fold the whipped egg whites into the mango cream using a spatula.
- Divide the mixture into individual serving glasses or pots.
- Refrigerate for at least 4 hours before serving.
- Finish by decorating with thin slices of mango just before serving.
Observations
This recipe is an excellent way to finish a meal on a light note. Incorporating whipped egg whites gives the mousse an airy lift, while the tanginess of the yogurt provides the ideal balance to the sweetness of the mango and the zest of the lemon.
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