Mango Yogurt Mousse
This week it was a very good thing that I don’t have a car. I couldn’t have been trusted on the roads. I’ve been absentminded to the max. Sunday night I fell asleep with only ten pages left to read in this magnificent (and rather intense) book, and I’ve since lost the book. In my tiny apartment. I can safely say that I’ve searched every inch of this place due, in no small part, to a rogue lizard that I chased over every surface one morning.
Wednesday I tossed a yogurt (blessedly it was sealed) in my purse, intending to put it in the fridge at my office. I then proceeded to prance around Bangkok all day in the heat before arriving home at 8pm to find…a very hot container of yogurt in the bottom of my purse. I tossed it out ever-so-gingerly.
My sister (Veronica) asked me to send her pictures of Bangkok’s public transportation system (BTS). I carried my camera with me every day. I rode the BTS at least twice every day. Do you think I remembered to take the darn pictures? I’ll get them this weekend, V!
See what I mean? Don’t loan me your car any time soon. Come to think of it, don’t even hand me your keys. They’ll end up wherever that book got to.
Weeks like this it’s a good idea to keep things simple. It’s also a good idea to eat dessert. With mango season on the horizon, I’m craving those sweet fruits like chocolate. Mangos are popping up around town, and my favorite spot below is decked out to celebrate the season – they have green mangos and ripe mangos, and even a giant faux mango hanging from the ceiling.
We had mango and sticky rice at a new restaurant on Wednesday night, and I’ve been having these super simple mango yogurt mousses for dessert or breakfast. The mangos we get here are so sweet that I skip the added sugar in the recipe below and these make a fantastic breakfast. You don’t need fresh mangos – I used to make great use of the frozen mango pieces at Trader Joe’s for this dessert in the U.S.
I think Frank is officially mango’d out (they have a mango tree at his office and his colleagues have been making mango salads every day for lunch), but I suspect I could still tempt him with another one of these.
Mango Yogurt Mousse
Recipe type: Dessert
- 1 envelope (1 tablespoon) unflavored gelatin
- 2 cups fresh mango purée (about 2 peeled and pitted mangoes) plus mango slices for garnish
- ⅓ cup sugar
- ½ teaspoon vanilla extract
- 1 cup plain yogurt
- 1 cup well-chilled heavy cream
- In a small saucepan sprinkle the gelatin over ¼ 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.
Serving size: ¾ cup Calories: 246 Total Fat: 14 Saturated fat: 10 Carbohydrates: 23g Sugar: 22g Fiber: 1g Protein: 4g Cholesterol: 56mg