Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Envelope unflavored gelatin; (1 tablespoon) |
| 2 cups | Fresh mango puree; (about 2 peeled and |
| \N \N | ; pitted mangoes) |
| \N \N | ; plusmango slices |
| \N \N | ; 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.