Mango Yoghurt Mousse

This silky-smooth mango dessert is very fresh and surprisingly easy to whip up.

COOKING TIME: 20m + cooling
DIFFICULTY: very easy


  • 2 cardamom pods, crushed, seeds removed
  • 2 ripe mangoes, peeled and stoned
  • 150 ml double cream
  • 180 g yoghurt
  • 250 g mascarpone cheese
  • finely grated zest and juice of half lime
  • 2 tbsp clear honey


  1. Crush the cardamom seeds, using a pestle and mortar.
  2. Whisk the cream to soft peaks. Stir in the yoghurt and mascarpone. Whisk mixture until thickened.
  3. Add in the lime zest, juice, crushed seeds and honey.
  4. Purée the mango flesh in a food processor until smooth.
  5. Fill mousse dishes with creamy mixture. Add the mango purée.
  6. Refrigerate for at least an hour.
  7. To serve, remove mousse dishes from the fridge and garnish each one with baby mint leaves or grated dark chocolate.

You will need:
Round Soufflé Dish With Handles

Stay tuned in as we prepare

  • Classic festive recipes and
  • inspiration for long and cold nights.

Be the first to know
Enter your email and receive a coupon for 10% discount on your first purchase.

Leave a Reply

Your email address will not be published. Required fields are marked *

seven − 1 =