Silky Mango Yogurt Mousse

Silky Mango Yogurt Mousse 2 Author: Canadian Living Credits: Silky Mango Yogurt Mousse 2

Celebrate spring with this lively dessert that's great for entertaining because of its make-ahead feature.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2005

Ingredients

  • 2 whole mangoes (about 2 lb/1 kg total)
  • 1 pkg unflavoured gelatin
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 cup 2% plain yogurt
  • 1 cup whipping cream
Mango garnish:
  • 1 mango
  • 2 tablespoons granulated sugar
  • 1 tablespoon minced fresh mint
  • 1 tablespoon dark rum
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice

Method

Pit and cube mangoes to make about 2 cups (500 mL); set aside.

In small saucepan, sprinkle gelatin over water; let stand for 5 minutes. Heat over low heat, stirring, until dissolved.

Meanwhile, in blender or food processor, pur?mangoes with lemon juice; strain through fine sieve into bowl. Add sugar and vanilla; stir until dissolved. Stir in gelatin and yogurt.

In separate bowl, whip cream; fold one-third into mango mixture. Fold in remaining whipped cream. Spoon into six 1/2-cup (125 mL) wine or parfait glasses; cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Mango Garnish: Peel, pit and dice mango. In bowl, toss together mango, sugar, mint, rum and lemon rind and juice. Spoon evenly over mousse.

Nutritional facts <b>Per serving:</b> about

  • Sodium 50 mg
  • Protein 5 g
  • Calories 323.0
  • Total fat 15 g
  • Cholesterol 53 mg
  • Saturated fat 9 g
  • Total carbohydrate 44 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 77.0
  • Vitamin C 78.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Silky Mango Yogurt Mousse

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