Brazilian recipe
Mango and Yogurt Mousse (Mousse de manga e iogurte)
A light and refreshing dessert, this mango and yogurt mousse combines the tropical sweetness of fruit with a creamy, balanced, and easy-to-prepare 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 natural yogurt
1 sachet unflavored gelatin powder
8 dessert pots or glasses with a 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 sachet unflavored gelatin powder
8 dessert pots or glasses with a 1/2 cup capacity
Where to find ingredients
You can find these fresh ingredients at local produce markets or supermarkets in Eswatini. Look for ripe mangoes in the produce section and plain natural yogurt in the dairy aisle. If natural yogurt is unavailable, plain Greek-style yogurt is a suitable substitute.
Preparation method
- Blitz the mango in a blender until you have a smooth purée
- Set the purée aside
- Whisk the egg whites in a stand mixer until they start to foam
- Add the sugar gradually while continuing to whisk until firm peaks form
- Set the stiff egg whites aside
- Pour the water into a small bowl and sprinkle the gelatin over it
- Let the mixture bloom for 1 minute
- Heat the gelatin over a bain-marie until completely dissolved
- Whisk the dissolved gelatin into the mango purée
- Fold in the yogurt and lemon zest to the purée and stir well until smooth
- Gently fold the stiff egg whites into the mango cream using a spatula
- Distribute the mixture into individual serving glasses or bowls
- Chill in the refrigerator 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 end to any meal. Using stiff-peaked egg whites provides an airy texture, while the yogurt creates an ideal balance between the sweetness of the mango and the zesty freshness of the lemon.
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