Recipe from What's For Lunch, Honey?
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
- In a food processor or blender, blend the sugar, mango purée from 2 mangoes
and vanilla into a smooth mixture.
- 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.
- Transfer everything into a bowl then with a whisk, whisk in the Greek yogurt
until smooth.
- 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.
- Divide the mousse into 4 dessert bowls or glasses and chill overnight.
- 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.