For me there is no other fruit that evokes the feeling of summer more than a ripe, golden, juicy mango. In my mother tongue, Malayalam, mango is called Mambazham or Maanga. Back in India, as a child, the mango season would be in full swing during our long summer vacations, when we were free and could do as we pleased; no studies, no homework, just playing, roaming around with cousins and friends, eating and sleeping. Sigh! Those were the days. The trees in our backyard and neighbourhood would be filled with mangoes, the fruit and vegetable shops filled with different varieties of mangoes — Neelam, Alphonso, Malgoa, Banganappalli, Priyoor, Karpooram, just to name a few. And that heady, sweet smell of ripe mangoes…ooh, makes my mouth water just thinking about it.
Our favorite way of eating a mango was just biting off the peel and devouring the sugar-sweet, golden-yellow flesh inside, leaving a very sad and famished-looking pit with not even a trace of yellow on it 🙂 Various dishes were also made with the mangoes; the raw ones used for pickling and curries, and the ripe ones used to make desserts and other sweet treats. The mango, rightfully called the ” King of Fruits ” is high in vitamins A, C and E, and an excellent source of fiber and iron. It is known to fight cancer, keep cholesterol in check, improve digestion and is also good for your eyes, skin and hair.
This mousse is very light, sweet, and airy with a pleasant, silky smooth texture. You could use canned mango puree or freshly pureed mango, whichever you have on hand. It is easy to prepare and makes for a gorgeous dessert for your next party. Although the recipe says 4 servings, I easily got almost 7 servings out of it.
Mango Yogurt Mousse
Recipe source: The Best of Gourmet, 1992 Edition
1 envelope ( 1 tbsp.) unflavored gelatin
1/4 cup cold water
2 cups mango puree
1/3 cup sugar
1/2 tsp vanilla extract
1 cup plain yogurt
1 cup well-chilled heavy cream
In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 min. Heat the mixture over low heat, stirring, until the gelatin is dissolved.
In a blender blend together the mango puree, the sugar, and the vanilla. Add the gelatin mixture and blend 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. Transfer to individual dessert bowls/ glasses.
Chill the mousses for at least 4 hours or overnight. Garnish with mango slices.