3 hr 20 min
Top this creamy mango mousse with chopped fresh mango for that extra burst of freshness.
1 large, squeezes to make ½ cup (125 ml) juice
2 tsp, powdered
1 medium, chopped, plus extra to serve
Low-fat natural yoghurt
150 g, vanilla
- Place orange juice in a small saucepan over medium heat. Bring to the boil and remove from heat. Sprinkle gelatine over juice and whisk until gelatine has dissolved. Transfer to a medium bowl. Cool to room temperature.
- Process mango and yoghurt in a food processor until smooth. Add gelatine mixture and process until combined. Transfer to a medium bowl.
- Using electric beaters, beat egg whites in a small bowl until soft peaks form. Add sugar, 1 teaspoon at a time, beating well after each addition until sugar has dissolved.
- Gently fold beaten egg whites through mango mixture until combined. Spoon mixture into 4 x 1 cup (250 ml) capacity serving glasses. Cover and refrigerate for 3 hours or until set. Serve topped with extra mango.
TIP: If fresh mangoes aren’t in season, use 1 cup chopped frozen mango.