Silky Mango Yogurt Mousse
Celebrate spring with this lively dessert that's great for entertaining because of its make-ahead feature.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 323 |
| pro | 5 g |
| total fat | 15 g |
| sat. fat | 9 g |
| carb | 44 g |
| fibre | 1 g |
| chol | 53 mg |
| sodium | 50 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 2% |
| vit A | 77% |
| vit C | 78% |
| folate | 14% |
-
2 mangoes (about 2 lb/1 kg total)
1 pkg unflavoured gelatin
1/4 cup (50 mL) water
2 tbsp (25 mL) lemon juice
1/3 cup 75 mL) granulated sugar
1/2 tsp (2 mL) vanilla
1 cup (250 mL) 2% plain yogurt
1 cup (250 mL) whipping cream
Mango Garnish:
1 mango
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) minced fresh mint
1 tbsp (15 mL) dark rum (or 1/2 tsp/2 mL vanilla)
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) 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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