Brazilian recipe
Mango and Yogurt Mousse (Mousse de manga e iogurte)
A light and refreshing dessert, this mango yogurt mousse balances the tropical flavor of fresh fruit with a velvety, creamy texture in a simple, well-balanced preparation.
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Ingredients
2 cups chopped mango
1/3 cup sugar
1/4 cup water
1 tsp grated lemon zest
4 egg whites
1 cup plain yogurt
1 envelope unflavored gelatin
8 individual dessert ramekins or glasses (1/2 cup capacity)
1/3 cup sugar
1/4 cup water
1 tsp grated lemon zest
4 egg whites
1 cup plain yogurt
1 envelope unflavored gelatin
8 individual dessert ramekins or glasses (1/2 cup capacity)
Where to find ingredients
You can find fresh tropical fruits and staple dairy items at local markets or general grocers. Ensure you choose ripe, sweet mangoes for the best flavor. If unflavored gelatin is unavailable, a high-quality agar-agar can be used as a vegetarian substitute.
Preparation method
- Blend the mango in a food processor or blender until completely smooth.
- Set the mango purée aside.
- Beat the egg whites in a mixing bowl until they begin 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 the surface.
- Let the mixture hydrate for 1 minute.
- Warm the gelatin over a double boiler until it has completely dissolved.
- Whisk the dissolved gelatin into the mango purée.
- Add the yogurt and lemon zest to the fruit mixture, stirring until thoroughly combined.
- Gently fold the whipped egg whites into the mango cream using a spatula.
- Divide the mixture among the individual dessert dishes.
- 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 finishing a meal on a light note. Incorporating stiffly beaten egg whites provides an airy consistency, while the yogurt perfectly balances the natural sweetness of the mango with the citrus brightness of lemon zest.
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