Brazilian recipe
Mango and Yogurt Mousse (Mousse de manga e iogurte)
A light and refreshing dessert, the mango mousse with yogurt combines the tropical flavor of the fruit with the creaminess of a practical and balanced 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 envelope unflavored gelatin
8 dessert pots or glasses with 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 envelope unflavored gelatin
8 dessert pots or glasses with 1/2 cup capacity
Where to find ingredients
All ingredients are available at local supermarkets and food markets. Unflavored gelatin can be found in the baking aisle. Plain yogurt can be substituted with Greek yogurt for a thicker texture, but the original recipe uses standard plain yogurt.
Preparation method
- Blend the mango in a blender until smooth
- Set the puree aside
- Beat the egg whites in a mixer until they start to foam
- Add the sugar gradually while continuing to beat until firm peaks form
- Set the whipped egg whites aside
- Place the water in a small container and sprinkle the gelatin over it
- Let the mixture hydrate for 1 minute
- Heat the gelatin in a bain-marie until it is completely dissolved
- Incorporate the dissolved gelatin into the mango puree
- Add the yogurt and lemon zest to the puree and mix well until homogeneous
- Gently fold the whipped egg whites into the mango cream using a spatula
- Distribute the mixture into individual glasses or pots
- Refrigerate for at least 4 hours before serving
- Finish by decorating with thin slices of mango at the time of serving
Observations
This recipe is an excellent option for ending meals with lightness. The use of whipped egg whites provides an airy texture, while the yogurt brings the ideal balance between the sweetness of the mango and the citrus freshness of the lemon.
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