Brazilian recipe
Mango and Yogurt Mousse (Mousse de manga e iogurte)
A light and refreshing dessert, this mango mousse with yogurt combines the tropical flavor of the fruit with the creaminess of a practical and balanced 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 plain yogurt
1 packet unflavored gelatin
8 dessert cups 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 plain yogurt
1 packet unflavored gelatin
8 dessert cups or bowls with 1/2 cup capacity
Where to find ingredients
Fresh produce markets or local supermarkets for mangoes, lemons, and dairy products. Gelatin can be found in the baking aisle of grocery stores.
Preparation method
- Process the mango in a blender until smooth
- Set the puree aside
- Beat the egg whites in a mixer until they start to foam
- Gradually add the sugar while continuing to beat until firm peaks form
- Set the egg whites aside
- Place the water in a small container and sprinkle the gelatin over it
- Let the mixture hydrate for 1 minute
- Heat the gelatin in a bain-marie until completely dissolved
- Incorporate the dissolved gelatin into the mango puree
- Add the yogurt and lemon zest to the puree and mix well until homogeneous
- Gently fold the beaten egg whites into the mango cream using a spatula
- Divide the mixture into individual bowls or cups
- Refrigerate for at least 4 hours before serving
- Finish by decorating with thin slices of mango just before serving
Observations
This recipe is an excellent choice for a light end to any meal. Using stiffly beaten egg whites gives the mousse an airy texture, while the yogurt provides the ideal balance between the sweetness of the mango and the zesty freshness of the lemon.
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