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Mango-Yoghurt Mousse Recipe

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Mango-yoghurt mousse combines sweet ripe mango, tangy yogurt, and softly whipped cream for a light, airy tropical dessert. Served well chilled with fresh mango, it is a refreshing make-ahead treat for warm-weather meals and celebrations.

Ingredients

  • Ripe mangoes
  • Thick Greek yogurt or natural yogurt
  • Heavy whipping cream
  • Powdered sugar or honey
  • Fresh lime juice
  • Vanilla extract
  • Unflavored gelatin
  • Cold water
  • Fresh mango, diced, for garnish
  • Mint leaves, optional

Instructions

  1. Peel and chop the mangoes, then place the flesh in a blender or food processor.
  2. Add the fresh lime juice and blend until completely smooth.
  3. Stir the Greek yogurt, vanilla extract, and powdered sugar or honey into the mango purée until evenly combined.
  4. Sprinkle the gelatin over a small amount of cold water and leave it to bloom for about 5 minutes.
  5. Gently warm the bloomed gelatin until completely dissolved, taking care not to boil it.
  6. Whisk a small amount of the mango mixture into the dissolved gelatin, then gradually stir this mixture back into the remaining mango mixture.
  7. In a separate chilled bowl, whip the heavy cream until soft peaks form.
  8. Gently fold the whipped cream into the mango-yogurt mixture in several additions, using a light motion to retain as much air as possible.
  9. Divide the mousse evenly between individual dessert glasses or small bowls.
  10. Refrigerate for at least 3–4 hours, or until thoroughly chilled and set.
  11. Just before serving, garnish each mousse with diced fresh mango and optional mint leaves.

Notes

  • Use very ripe, fragrant mangoes for the sweetest flavor and most vibrant color.
  • Adjust the powdered sugar or honey according to the natural sweetness of the mangoes.
  • For a gelatin-free version, omit the gelatin and use thick Greek yogurt with firmly whipped cream; the mousse will have a softer set.
  • Frozen mango can be used if thawed completely and drained of excess liquid before blending.
  • For a coconut variation, replace some of the whipping cream with thick coconut cream.
  • Add extra lime juice and finely grated lime zest for a brighter, tangier flavor.
  • Swirl extra mango purée through the mousse or layer it with the mousse in clear serving glasses.
  • Add toasted coconut, chopped pistachios, crushed cookies, or granola immediately before serving for extra texture.
  • Store covered in the refrigerator for up to 2–3 days and add fresh garnishes shortly before serving.
  • A simplified 3-ingredient version can be made with mango, thick yogurt, and whipped cream, although the texture will be softer.

Nutrition

Find it online: https://thefamilycooking.com/mango-yoghurt-mousse-recipe/