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 the fruit with a creamy, balanced, and practical preparation.
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Ingredients
2 cups chopped mango
1/3 cup sugar
1/4 cup water
1 teaspoon grated lemon zest
4 egg whites
1 cup plain yogurt
1 packet unflavored gelatin
8 dessert pots or small bowls with a 1/2-cup capacity
1/3 cup sugar
1/4 cup water
1 teaspoon grated lemon zest
4 egg whites
1 cup plain yogurt
1 packet unflavored gelatin
8 dessert pots or small bowls with a 1/2-cup capacity
Where to find ingredients
You can find fresh mangoes and dairy products in the produce and refrigerated sections of local supermarkets or greengrocers. For pantry staples like gelatin and sugar, check the baking aisle. If needed, plain Greek yogurt can be used as a thicker substitute for regular plain yogurt, though the texture may vary slightly.
Preparation method
- Puree the mango in a blender until smooth.
- Set the puree 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 bain-marie until completely dissolved.
- Incorporate the dissolved gelatin into the mango puree.
- Add the yogurt and lemon zest to the puree and stir well until smooth.
- Gently fold the whipped egg whites into the mango cream using a spatula.
- Divide the mixture among the individual bowls or glasses.
- Refrigerate for at least 4 hours before serving.
- Finish by garnishing with thin slices of mango just before serving.
Observations
This recipe is an excellent choice for finishing a meal with something light. The use of whipped egg whites provides an airy texture, while the yogurt adds the ideal balance between the sweetness of the mango and the zesty, citrus freshness of the lemon.
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