Mango Yogurt Mousse are simple, creamy yogurt desserts that highlight mangos and can be made in 20 minutes. A great make-ahead dessert that I love to serve after Chinese New Year dinner.
Inspiration for Mango Yogurt Mousse
This week it was a very good thing that I don’t have a car. I couldn’t have been trusted on the roads. I’ve been absentminded to the max. Sunday night I fell asleep with only ten pages left to read in this magnificent (and rather intense) book, and I’ve since lost the book. In my tiny apartment. I can safely say that I’ve searched every inch of this place due, in no small part, to a rogue lizard that I chased over every surface one morning.
Mango Season Love
Mango Yogurt Mousse
We had mango and sticky rice at a new restaurant on Wednesday night, and I’ve been having these super simple mousses for dessert or breakfast. The mangos we get here are so sweet that I skip the added sugar in the recipe below and these make a fantastic breakfast. You don’t need fresh mangos – I used to make great use of the frozen mango pieces at Trader Joe’s for this yogurt dessert in the U.S.
I think Frank is officially mango’d out (they have a mango tree at his office and his colleagues have been making mango salads every day for lunch), but I suspect I could still tempt him with another one of these beautiful little desserts.
More Mango Recipes
- Mango Pudding
- Mango Chia Seed Pudding
- Mango Sticky Rice
- Mango, Pitaya, and Turmeric Smoothie
- Mango Chia Breakfast Bowls
- Slow-Cooker Mango Sriracha Pulled Chicken
- Sweet and Spicy Mango-Avocado Salsa
- Marinated Chicken Skewers with Mango Salsa
- Mango Yogurt Mousse
Mango Yogurt Mousse
- Mixing Bowl
- Stand or Handheld Mixer
- 1 envelope Unflavored Gelatin (1 tablespoon)
- 2 cups Fresh Mango Purée, plus Mango Slices for garnish (about 2 peeled and pitted mangoes)
- 1/3 cup Sugar
- 1/2 tsp Vanilla Extract
- 1 cup Plain Yogurt
- 1 cup well-chilled Heavy Cream
- In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender blend together the mango purée, the sugar, and the vanilla, add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly, and divide the mousse among 6 dessert glasses. Chill the mousses for at least 4 hours or overnight. Garnish the mousses with the mango slices.
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