Mango and Yogurt Mousse

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Ingredients

2 tbsp water 30 mL
1/2 tbsp gelatin 3 g
1 mangoes, ripe 300 g
2 tbsp sugar 24 g
1/4 tsp vanilla extract 1.25 mL
1/2 cup yogurt, plain, 2% 130 g
1/2 cup whipping cream 35% 125 mL

Before you start

A blender and a mixer will be very useful for this recipe.

Method

  1. Pour the water into a small saucepan, then add the gelatine. Place the saucepan over low heat and stir until the gelatine dissolves, 1-2 minutes. Remove the pan from the heat.
  2. Peel the mangoes, cut the flesh from the pits, then transfer the flesh to a blender. Add the sugar and the vanilla extract, then process until smooth. Add the dissolved gelatine and continue to process for one more minute. Transfer the mango purée to a bowl, then add the yogurt and mix well.
  3. Pour the whipping cream into a separate bowl. Using an electric mixer, beat the cream until it holds stiff peaks, then fold it gently into the mango purée. Portion out the mixture into cups and chill them for at least 3 hours or overnight.
  4. Serve.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

180

Fat

12 g

18 %

Saturated 7.2 g
+ Trans 0 g

36 %

Cholesterol

40 mg

Sodium

40 mg

2 %

Carbohydrate

18 g

6 %

Fibre

1 g

4 %

Sugars

16 g

Net Carbs

17 g

Protein

3 g

Vitamin A

16 %

Vitamin C

25 %

Calcium

8 %

Iron

1 %
More info

Claims

This recipe is :
Good source of  :
Vitamin A
Source of  :
Calcium, Folacin, Magnesium, Phosphorus, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Milk and Alternatives 0
Fats 2
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Dairy | Fruits | Desserts | Low Sodium | Freeze/Chill

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