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 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 plain yogurt
1 packet unflavored gelatin
8 dessert cups or glasses with a 1/2-cup capacity
Where to find ingredients
Find fresh mangoes and produce at local markets or grocery stores. Yogurt, eggs, and gelatin are staples available in any supermarket dairy or baking aisle.
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 begin to foam
- Add the sugar gradually while continuing to beat until stiff peaks form
- Set the whipped 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 double boiler 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 cups or glasses
- 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 finish to any meal. The use of whipped egg whites creates an airy texture, while the yogurt provides the ideal balance between the sweetness of the mango and the citrus freshness of the lemon.
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