Brazilian recipe
Mango and Yogurt Mousse (Mousse de manga e iogurte)
A light and refreshing dessert, this mango mousse with yogurt blends the tropical fruit's sweetness with a creamy, balanced, and practical preparation.
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Ingredients
2 cups chopped mango
1/3 cup sugar
1/4 cup water
1 tsp 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 tsp 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
Fresh mangoes and dairy products are widely available at local supermarkets and food markets. Unflavored gelatin can be found in the baking aisle of any grocer.
Preparation method
- Blend the mango in a blender until you have a smooth purée
- Set the purée aside
- Beat the egg whites in a mixer until they start to foam
- Gradually add the sugar while continuing to beat until stiff peaks form
- Set the whipped egg whites aside
- Place the water in 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 purée
- Add the yogurt and lemon zest to the purée and mix well until homogeneous
- Gently fold the whipped egg whites into the mango cream using a spatula
- Distribute the mixture into individual bowls or glasses
- Refrigerate for at least 4 hours before serving
- Finish by garnishing with thin slices of mango just before serving
Observations
This recipe is an excellent choice for finishing meals on a light note. Using stiff-peaked egg whites provides an airy texture, while the yogurt offers the ideal balance between the sweetness of the mango and the zesty freshness of lemon.
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