Creamy with the tropical flavor of mango, this mousse is a delicate dessert to serve chilled on warm summer days (or days you just want to reminisce about summer). While most mousse dishes get their fluffiness from the bubbles in whipped egg whites or whipped cream, this recipe relies on just condensed milk, yogurt, and mango pulp for a cool and lively dessert that you can whip up in under 20 minutes…
Served as a dessert, you can top it with fresh whipping cream and fresh mango slices, use it as a layer with your favorite cake recipe, as a filling in a sponge cake, or spoon it over a dark chocolate cake. It can also be used in savory dishes: top chicken or pork with it or balance out a vinaigrette with a dollop on your salad. Any way you use it, it's an easy recipe to master.
Add mango pieces: Feel free to add fresh mango pieces into your mousse, or top with mango slices when you're ready to serve.
Avoid freezing for too long: Don't let the mousse sit in the freezer. If possible, store it in the fridge if you choose to serve it later.
Use fresh mango: While canned mango is convenient, you can also use fresh mango. All you have to do is peel and pit a large ripe mango and then puree the flesh in a blender or food processor. Just make sure you have the same amount of fresh mango as you would get from a can. This recipe would require about four mangoes or four cups of mango pulp.
- In a large bowl, whisk the mango pulp with the condensed milk.
- Add yogurt, a little at a time, and mix well.
- Distribute evenly in 8 individual bowls, and refrigerate.
- Serve chilled.