Silky Mango Yogurt Mousse
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 323323 cal |
| pro | 5 g5g pro |
| total fat | 15 g15g total fat |
| sat. fat | 9 g9g sat. fat |
| carb | 44 g44g carb |
| fibre | 1 g1g fibre |
| chol | 53 mg53mg chol |
| sodium | 50 mg50mg sodium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 22 iron |
| vit A | 7777 vit A |
| vit C | 7878 vit C |
| folate | 1414 folate |
Celebrate spring with this lively dessert that's great for entertaining because of its make-ahead feature.
Ingredients
- 2 whole mangoes , (about 2 lb/1 kg total)2 whole mangoes, (about 2 lb/1 kg total)
- 1 pkg unflavoured gelatin 1 pkg unflavoured gelatin
- 1/4 cup water 1/4 cup water
- 2 tbsp lemon juice 2 tbsp lemon juice
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1 cup 2% plain yogurt 1 cup 2% plain yogurt
- 1 cup whipping cream 1 cup whipping cream
- Mango garnish:
- 1 mango 1 mango
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 1 tbsp minced fresh mint 1 tbsp minced fresh mint
- 1 tbsp dark rum 1 tbsp dark rum
- 1 tsp grated lemon rind 1 tsp grated lemon rind
- 1 tbsp lemon juice 1 tbsp lemon juice
Preparation
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.
Source : Canadian Living Magazine: May 2005
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