Mango Mousse with Greek Yogurt
To prepare a refined and refreshing dessert, we start by making the mango puree. Choose a ripe mango, with vibrant color and intense aroma. Carefully peel the mango using a sharp knife. Cut the flesh into large pieces and place them in a blender. Add half of the sugar, which will help to enhance the fruit's natural sweetness. Turn on the blender and mix until you achieve a smooth and creamy puree, without lumps. The texture of the puree is essential for obtaining a velvety dessert.
In a separate bowl, start beating the egg whites with the remaining sugar. Use an electric mixer on medium speed until you get a fluffy foam, but not so firm that it becomes meringue. It is important not to overbeat, as we want a slightly soft foam that will add lightness to our dessert.
Now, in the bowl with the mango puree, add the creamy yogurt, preferably a natural one that is not too sour. Gently mix with a wooden spoon or spatula, being careful not to destroy too much air in the puree. Once the yogurt is well incorporated, take the egg white foam and gradually add it, mixing with gentle bottom-to-top movements. This technique will help maintain an airy and light texture, essential for the mango foam.
After all the ingredients are well combined, take some bowls or dessert cups and fill them with the mango mixture. The amount should be enough to fill about three medium-sized bowls. Cover them with plastic wrap and place them in the refrigerator, where they will chill for about two hours. This resting time allows the flavors to develop and the foam to set slightly, preparing for serving.
When it’s time to taste, bring the bowls from the refrigerator and, if desired, you can decorate them with a few thin slices of mango or fresh mint leaves for a more appealing look. This mango foam is not only a delicious dessert but also an explosion of tropical flavors, perfect for warm summer days or to impress guests at an elegant dinner. Enjoy every spoonful of this refreshing delight!
Ingredients: 1 ripe mango, 50 g sugar, 1 box of Greek yogurt (Total 170 g), one egg white
