mango yogurt mousses

Categories
May 1991
Yield
1 servings
MeasureIngredient
Envelope unflavored gelatin; (1 tablespoon)
2 cups Fresh mango puree; (about 2 peeled and
  ; pitted mangoes)
  ; plusmango slices
  ; for garnish
⅓ cup Sugar
½ teaspoon Vanilla
1 cup Plain yogurt
1 cup Well-chilled heavy cream

In a small saucepan sprinkle the gelatin over ¼ 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 puree, 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 4 dessert glasses. Chill the mousses for at least 4 hours or overnight. Garnish the mousses with the mango slices.

Serves 4.

Gourmet May 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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