Mango Yoghurt Mousse

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

SERVES: 6
COOKING TIME: 20m + cooling
DIFFICULTY: very easy

Ingredients

  • 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

Method

  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

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