Brazilian recipe
Mango and Yogurt Mousse (Mousse de manga e iogurte)
A light and refreshing dessert, this mango mousse with yogurt blends the tropical sweetness of the fruit with a silky, balanced texture in every spoonful.
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Ingredients
2 cups chopped mango
1/3 cup sugar
1/4 cup water
1 teaspoon grated lime zest
4 egg whites
1 cup plain yogurt
1 envelope unflavored gelatin
8 dessert cups or ramekins with 1/2-cup capacity
1/3 cup sugar
1/4 cup water
1 teaspoon grated lime zest
4 egg whites
1 cup plain yogurt
1 envelope unflavored gelatin
8 dessert cups or ramekins with 1/2-cup capacity
Where to find ingredients
You can find these ingredients at any major grocery store. Look for ripe mangoes in the produce aisle, and ensure you use high-quality unflavored gelatin from the baking section. Plain Greek yogurt or standard plain yogurt can be used interchangeably depending on your preferred tanginess level.
Preparation method
- Puree the mango in a blender until completely smooth
- Set the mango puree aside
- Beat 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 heat-proof bowl and sprinkle the gelatin over it
- Let the mixture hydrate for 1 minute
- Heat the gelatin in a double boiler until it is completely dissolved
- Whisk the dissolved gelatin into the mango puree
- Add the yogurt and lime zest to the puree and stir until the mixture is uniform
- Gently fold the whipped egg whites into the mango cream using a spatula
- Divide the mixture among the individual cups or ramekins
- Refrigerate for at least 4 hours before serving
- Finish with a garnish of thin mango slices just before serving
Observations
This recipe is a fantastic choice for a light and satisfying end to any meal. Whipped egg whites provide an airy, cloud-like consistency, while the natural yogurt adds a tangy profile that perfectly balances the sweetness of ripe mangoes and the citrus notes of fresh lime zest.
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