Brazilian recipe
Mango and Yogurt Mousse (Mousse de manga e iogurte)
A light and refreshing dessert, this mango and yogurt mousse blends tropical fruit flavors with a creamy, well-balanced texture.
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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 bowls 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 bowls or glasses with 1/2 cup capacity
Where to find ingredients
You can find fresh mangoes and dairy products in the local produce and chilled food sections of supermarkets. Unflavored gelatin is typically available in the baking aisle.
Preparation method
- Blend the mango in a food processor or blender until it forms a smooth purée.
- Set the purée aside.
- Whisk the egg whites in a mixer until they begin 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 gelatin over the top.
- Allow the mixture to hydrate for 1 minute.
- Heat the gelatin in a bain-marie until it is completely dissolved.
- Fold the dissolved gelatin into the mango purée.
- Stir the yogurt and lemon zest into the purée, mixing well until smooth.
- Gently fold the whipped egg whites into the mango cream using a spatula.
- Divide the mixture into individual bowls or glasses.
- Chill in the refrigerator for at least 4 hours before serving.
- Garnish with thin slices of fresh mango just before serving.
Observations
This recipe is a perfect choice for finishing a meal on a light note. Incorporating whipped egg whites provides an airy consistency, while the yogurt introduces a balance between the natural sweetness of the mango and the zesty freshness of the lemon.
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