Yoghurt And Mango Mousse Recipes

MANGO YOGURT MOUSSES

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.

MANGO YOGURT MOUSSE

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 6 dessert glasses. Chill the mousses for at least 4 hours or overnight. Garnish the mousses with the mango slices.

YOGHURT AND MANGO MOUSSE

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.