Best Mango Yogurt Mousses Recipes

Mango Yogurt Mousse image

Provided by Martha

Time 45m

Number Of Ingredients 7

1/2 cup water
1 tablespoon unflavored gelatin (a little more than one envelope)
2 cups fresh mango puree (about 2 peeled and pitted mangos) plus mango slices for garnish
1/3 cup sugar
1/2 teaspoon vanilla
1 cup plain yogurt
1 cup heavy cream, well chilled

Steps:

Pour water into a small saucepan and sprinkle the gelatin over the water. Without stirring, let the gelatin soften for about 1 minute. Then heat the mixture on the stove over low heat, stirring until the gelatin is fully dissolved. (If any lumps form in the gelatin, remove those before proceeding to the next step.)
In a blender, blend the mango puree, sugar, vanilla and softened gelatin until thoroughly mixed. Pour the mixture into a mixing bowl and add the yogurt, stirring well to blend.
In a chilled bowl, whip the cream until stiff peaks form. Fold the whipped cream into the mango mixture stirring gently until the cream is fully incorporated into the mango mixture.
Spoon the mousse mixture into 4 dessert dishes. Chill for at least 4 hours or overnight. (The dishes of mousse may also be chilled in the freezer to speed up the process although you will end up with more of a frozen dessert than a light fluffy mousse dessert).
Garnish with extra mango pieces or other topping of your choice.

Yoghurt and Mango Mousse image

Provided by ImPat

Categories Gelatin

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 7

85 g jelly crystals (jello mango flavour)
1 cup water (boiling - 250ml)
400 g low-fat yogurt
1 banana (medium - 200 grams, sliced)
1 kiwi fruit (medium - 85 grams, sliced thinly)
1/2 cup blueberries (75 grams)
1/4 cup passion fruit pulp (60ml)

Steps:

Stir jelly (jello) crystals with the boiling water in a small heatproof bowl until dissolved.
Refrigerate for about 20 minutes or until cold (DO NOT allow to set).
Whisk the yogurt and jelly until smooth.
Divide yogurt mixture among six 1 cup (250ml) serving glasses/dishes; cover and refrigerate for about 2 hours or until set.
Just before serving, top each jelly with equal amounts of banana, kiwifruit, blueberries and passionfruit pulp.

Nutrition Facts : Calories 137.6, Fat 1.3, SaturatedFat 0.7, Cholesterol 4, Sodium 116.9, Carbohydrate 27.9, Fiber 2.2, Sugar 22.7, Protein 5.3

Mango Yogurt Mousses image

Yield Serves 4

Number Of Ingredients 6

1 envelope (1 tablespoon) unflavored gelatin
2 cups fresh mango purée (about 2 peeled and pitted mangoes) plus mango slices for garnish
1/3 cup sugar
1/2 teaspoon vanilla extract
1 cup plain yogurt
1 cup well-chilled heavy cream

Steps:

In a small saucepan sprinkle the gelatin over 1/4 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 purée, 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.