How Do You Make Fresh Mango Yogurt Mousse?
• Pour heavy cream and yogurt into the blender and sprinkle the gelatin powder over the surface. Let the gelatin “bloom” for 2-3 minutes. • In the meantime, do whatever you can to get the most meat out of those four mangoes. It doesn’t matter how you cut or slice them; the flesh will be blended anyway. • After the gelatin powder has softened, dump the mango flesh into the blender along with the remaining ingredients. • Blend until smooth. Taste for sweetness as sometimes mangoes can be too tart or too bland. Once the taste is where you want it to be, pour the mousse into small serving containers. It’s better to chill the mousse in smaller, single-serving size containers than one big one as the mousse sets much more quickly and firmly in smaller containers. Cover the opening of the serving containers with plastic wrap and chill for 4-6 hours, or overnight for best results.
