Brazilian recipe
Mango and Yoghurt Mousse (Mousse de manga e iogurte)
A light and refreshing dessert, this mango and yoghurt mousse combines the tropical flavour of the fruit with a silky, 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 tsp grated lime zest
4 egg whites
1 cup natural yoghurt
1 sachet unflavoured gelatine
8 dessert pots or small bowls with 1/2 cup capacity
1/3 cup sugar
1/4 cup water
1 tsp grated lime zest
4 egg whites
1 cup natural yoghurt
1 sachet unflavoured gelatine
8 dessert pots or small bowls with 1/2 cup capacity
Where to find ingredients
You can find fresh seasonal mangoes and natural yoghurt in the produce and dairy aisles of local supermarkets like Countdown, New World, or Pak'nSave. Unflavoured gelatine is typically located in the baking aisle.
Preparation method
- Process the mango in a blender until you have a smooth purée.
- Set the purée aside.
- Whisk 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 gelatine over the top.
- Let the mixture hydrate for 1 minute.
- Heat the gelatine in a bain-marie until it is completely dissolved.
- Fold the dissolved gelatine into the mango purée.
- Add the yoghurt and lime zest to the purée and mix well until smooth and homogeneous.
- Gently fold the whipped egg whites into the mango cream using a spatula.
- Distribute the mixture into individual serving glasses or pots.
- Refrigerate for at least 4 hours before serving.
- Finish with thin slices of mango just before serving.
Observations
This recipe is an excellent choice for a light and refreshing end to any meal. Using beaten egg whites creates an aerated, airy texture, while the natural yoghurt provides the perfect balance between the natural sweetness of the mango and the zesty tang of the lime.
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