Brazilian recipe
Mango and Yogurt Mousse
A light and refreshing dessert, this mango and yogurt mousse combines tropical fruit flavors with a creamy, well-balanced texture.
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Ingredients
2 cups chopped mango
1/4 cup water
1 envelope unflavored gelatin powder
1 cup plain yogurt
1 teaspoon lemon zest
1/3 cup sugar
4 egg whites
8 dessert pots or glasses with a 1/2 cup capacity
1/4 cup water
1 envelope unflavored gelatin powder
1 cup plain yogurt
1 teaspoon lemon zest
1/3 cup sugar
4 egg whites
8 dessert pots or glasses with a 1/2 cup capacity
Where to find ingredients
You can find mangoes, yogurt, sugar, eggs, and unflavored gelatin in the produce, dairy, baking, and health food aisles of any major local supermarket.
Preparation
- Puree the mango in a blender until smooth
- Set the puree aside
- Place the water in a small bowl
- Sprinkle the unflavored gelatin over the water
- Let the mixture hydrate for 1 minute
- Heat the gelatin in a double boiler until completely dissolved
- Whisk the dissolved gelatin into the mango puree
- Add the plain yogurt and lemon zest to the puree
- Mix well until the texture is homogeneous
- Beat the egg whites in a mixer until they start to foam
- Add the sugar gradually while continuing to beat until firm peaks form
- Gently fold the beaten egg whites into the mango cream using a spatula
- Divide the mixture into individual bowls or glasses
- Refrigerate for at least 4 hours before serving
- Finish with thin slices of mango at the time of serving
Notes
This recipe is an excellent choice for a light finish to any meal. Using beaten egg whites provides an airy texture, while the yogurt brings the ideal balance between the sweetness of the mango and the zesty freshness of the lemon.
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