These simple, creamy yogurt desserts 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.
Wednesday I tossed a yogurt (blessedly it was sealed) in my purse, intending to put it in the fridge at my office. I then proceeded to prance around Bangkok all day in the heat before arriving home at 8pm to find…a very hot container of yogurt in the bottom of my purse. I tossed it out ever-so-gingerly.
My sister (Veronica) asked me to send her pictures of Bangkok’s public transportation system (BTS). I carried my camera with me every day. I rode the BTS at least twice every day. Do you think I remembered to take the darn pictures? I’ll get them this weekend, V!
See what I mean? Don’t loan me your car any time soon. Come to think of it, don’t even hand me your keys. They’ll end up wherever that book got to.
Mango Season Love
Weeks like this it’s a good idea to keep things simple. It’s also a good idea to eat dessert. With mango season on the horizon, I’m craving those sweet fruits like chocolate. Mangos are popping up around town, and my favorite spot below is decked out to celebrate the season – they have green mangos and ripe mangos, and even a giant faux mango hanging from the ceiling.
Mango Yogurt Mousse
We had mango and sticky rice at a new restaurant on Wednesday night, and I’ve been having these super simple mango yogurt 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 mango yogurt mousses.
Mango Yogurt Mousse
These simple, creamy yogurt desserts highlight mangos and can be made in 20 minutes. A great make-ahead dessert that I love to serve after Chinese New Year dinner.
Prep Time20 mins
Total Time20 mins
Servings: 6
Calories: 246kcal
Ingredients
- 1 envelope (1 tablespoon) unflavored gelatin
- 2 cups fresh mango purée (about 2 peeled and pitted mangoes) plus mango slices for garnish
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup plain yogurt
- 1 cup well-chilled heavy cream
Instructions
- 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.
Notes
Recipe from Gourmet, May 1991.
Nutrition
Serving: 3g | Calories: 246kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 56mg | Fiber: 1g | Sugar: 22g
Allison
February 1, 2013 at 9:50 amOh my gosh! I miss mango season. Eat some for me (and Matt and Cece).
Joyti
February 1, 2013 at 12:39 pmI don’t drive my car (barely) for the same reason 🙂
The mango yogurt mousse sounds delicious. Like an edible, more decadent lassi (mango yogurt drink). Yum!
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Jess
February 1, 2013 at 1:14 pmJoyti – so true! That’s just what it is like, but I didn’t make the connection until I saw your comment. I adore mango lassi. (P.S. Your blog is beautiful!)
Averie @ Averie Cooks
February 1, 2013 at 3:43 pmJess these look incredible! I love love love mango and the creaminess and smoothness and then those diced mango pieces on top – so perfect and so good looking!
Averie @ Averie Cooks recently posted..One Hour Whole Wheat Pizza Dough
aimee @ shugarysweets
February 1, 2013 at 11:24 pmJess this looks incredible. I love mangoes! And that sticky rice you mentioned? One of my favorites!!!
aimee @ shugarysweets recently posted..Homemade Peppermint Patties
Katie (The Muffin Myth)
February 4, 2013 at 2:14 pmA mango tree at his office?! Lucky guy! Mango season in Thailand sounds sort of like strawberry season in Sweden. It’s taken real seriously here, strawberries everywhere, in everything. I like the looks of this mousse – I wonder how it would turn out with agar agar in place of gelatin? I’ll have to get my hands on some frozen mango and give it a try!
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Jess
February 5, 2013 at 8:41 amIsn’t it amazing, Katie – he definitely gets his fill of mangos! I’d trade you a mango season for a strawberry season – I miss berries. 😉 I’d love to know how this works with agar agar! I haven’t strayed from the recipe, but a lot of the texture comes from the yogurt and the cream, so this would be a good one to play around with.
Corine Cohen
November 26, 2016 at 12:05 amCan you make it leaner with skim milk instead of cream?
Ashley
February 5, 2013 at 1:45 amOh my gosh this sounds so good. I loveeee mangoes! I wish I had a mango tree at my office haha
Ashley recently posted..Chocolate Avocado Coconut Mousse
Jess
February 5, 2013 at 8:33 amPretty amazing, isn’t it? I get totally jealous of all those mangos he gets to eat – what a luxury!