Brazilian recipe
Mango and Yogurt Mousse (Mousse de manga e iogurte)
A light and refreshing treat, this mango yogurt mousse balances tropical fruit sweetness with a smooth, velvety texture in a simple, well-balanced dessert.
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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 powder
8 dessert pots or individual bowls 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 powder
8 dessert pots or individual bowls with 1/2-cup capacity
Where to find ingredients
You can find fresh, seasonal mangoes and dairy staples like plain yogurt at local markets in Honiara or smaller neighborhood grocery shops. Gelatin is typically available in the baking aisle of larger supermarkets. If you cannot find fresh mango, frozen mango pulp is a suitable substitute, though you may need to reduce the added sugar.
Preparation method
- Blend the mango in a blender until you achieve a smooth puree.
- Set the puree aside.
- Whisk the egg whites in an electric mixer until they start to foam.
- Gradually add the sugar while continuing to beat until firm peaks form.
- Set the beaten 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 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 beaten egg whites into the mango cream using a spatula.
- Divide the mixture among the individual glasses or pots.
- Refrigerate for at least 4 hours before serving.
- Finish with thin slices of fresh mango just before serving.
Observations
This recipe is an excellent choice for finishing off meals with a touch of lightness. Beating the egg whites into stiff peaks provides an airy, delicate texture, while the yogurt adds just the right amount of tanginess to offset the sweetness of the ripe mango and the citrus notes of the lemon zest.
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