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Photo of Mango mousse by WW

Mango mousse

2
Points
Total Time
3 hr 20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Moderate
Top this creamy mango mousse with chopped fresh mango for that extra burst of freshness.

Ingredients

Orange(s)

1 large, squeezes to make ½ cup (125 ml) juice

Gelatine

2 tsp, powdered

Mango

1 medium, chopped, plus extra to serve

Low-fat natural yoghurt

150 g, vanilla

Egg white

2 medium

Caster sugar

1 tbs

Instructions

  1. 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.
  2. Process mango and yoghurt in a food processor until smooth. Add gelatine mixture and process until combined. Transfer to a medium bowl.
  3. 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.
  4. 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.

Notes

TIP: If fresh mangoes aren’t in season, use 1 cup chopped frozen mango.