Brazilian recipe
Mango Yogurt Mousse (Mousse de manga e iogurte)
This light and refreshing dessert combines the tropical sweetness of fresh mango with the silky creaminess of yogurt for a perfectly balanced treat.
0.0 / 5 by 0 Reviews
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
Find fresh mangoes and plain yogurt in the produce and dairy aisles of local Marshallese grocery stores. Unflavored gelatin is typically available in the baking aisle.
Preparation method
- Blend the mango in a blender until you achieve a smooth puree.
- Set the puree aside.
- Whisk the egg whites in a stand mixer or with a hand mixer until they begin to foam.
- Gradually add the sugar while continuing to beat until stiff peaks form.
- Set the whipped egg whites aside.
- Place the water in a small bowl and sprinkle the gelatin over the surface.
- Let the mixture hydrate for 1 minute.
- Warm the gelatin in a bain-marie until it is completely dissolved.
- Fold the dissolved gelatin into the mango puree.
- Add the yogurt and lemon zest to the puree and stir until the mixture is uniform.
- Gently fold the whipped egg whites into the mango cream using a spatula.
- Distribute the mixture evenly into individual dessert cups or ramekins.
- Refrigerate for at least 4 hours before serving.
- Finish with thin slices of fresh mango just before serving.
Observations
This recipe is an ideal choice for ending a meal on a light note. Incorporating whipped egg whites provides an airy texture, while the yogurt perfectly balances the natural sweetness of the mango with a bright, citrusy lift from the lemon zest.
Ratings and comments