Ingredients

2-3 ripe mangoes, 2 puréed and 1 cut into cubes
250g thick Greek yogurt
65g fine sugar
240 ml heavy cream, chilled
1 vanilla bean, insides scraped out
1 sheet gelatin

Method

1. In a food processor or blender, blend the sugar, mango purée from 2 mangoes and vanilla into a smooth mixture.
   
2. Take about 2 to 3 tablespoons of the mixture and gently heat in a saucepan. Dissolve the gelatin in the mixture then add it back to the mango purée mixture. Blend everything quickly to ensure the gelatin in incorporated well.
   
3. Transfer everything into a bowl then with a whisk, whisk in the Greek yogurt until smooth.
   
4. In a separate bowl beat the chilled heavy cream until it holds stiff peaks. Gently fold the whipped cream into the mango mixture until thoroughly incorporated.
   
5. Divide the mousse into 4 dessert bowls or glasses and chill overnight.
   
6. Garnish with the mango cubes and serve well chilled with chocolate Florentine cookies. 

Kitchen Tips:

You can use both low-fat yogurt and cream for the dessert. The heavy cream can be totally substituted by another 240-250g of Greek yogurt. However note that the texture will be slightly different. Expect it to be a bit more dense as when whipped cream is used.

Canned mangoes, available at most Indian stores, can be used if you cannot find ripe mangoes in your area.

Add a handful of pistachios or hazelnut brittle for a bit of crunch.