Brazilian recipe
Mango and Yogurt Mousse (Mousse de manga e iogurte)
A light and refreshing dessert, this mango mousse with yogurt blends the tropical flavor of the fruit with the creaminess of a balanced, 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 natural yogurt
1 packet unflavored gelatin
8 dessert pots or bowls with 1/2-cup capacity
1/3 cup sugar
1/4 cup water
1 teaspoon grated lemon zest
4 egg whites
1 cup natural yogurt
1 packet unflavored gelatin
8 dessert pots or bowls with 1/2-cup capacity
Where to find ingredients
Fresh produce and dairy can be found at local supermarkets or wet markets. Natural yogurt and gelatin are available in the baking and dairy aisles of any grocery store.
Preparation method
- Blend the mango in a blender until smooth.
- Set the purée aside.
- Whisk 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 stiff egg whites aside.
- Pour the water into 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 purée.
- Add the yogurt and lemon zest to the purée and mix well until homogeneous.
- Gently fold the stiff egg whites into the mango cream using a spatula.
- Distribute the mixture into individual bowls or pots.
- Refrigerate for at least 4 hours before serving.
- Finish the decoration with thin slices of mango when ready to serve.
Observations
This recipe is an excellent choice for finishing meals with a touch of lightness. Using stiffly beaten egg whites provides an airy texture, while the yogurt brings the perfect balance between the sweetness of the mango and the zesty freshness of the lemon.
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