Mango Mousse

Mousse is often made with Heavy cream to give that light and silky texture. But when you think about calories definitely pushes many of us behind.
This mango delight/Mousse is egg free, fat free version. I just substitute the heavy cream into Greek Yogurt* and with fat free whip cream. The mango pairs very well with yogurt. I am sending this Mango Mousse to the LiveSTRONG Day 2008 event hosted by Barbara. Joining virtually to support Cancer survivors and raise awareness about Cancer.

*Greek yogurt: is a strained Yogurt, has a creamy texture. I used Fage 0%.

I give the two versions of mango mousse/delight:

Mango Mousse or delight with heavy cream

Mango puree: 2-½ cup
Icing sugar: 4 tbsp
Heavy whipping cream: 1 cup
Gelatin: 3tsp



Add 2 tsp of water and dissolve the gelatin, microwave for 30 seconds or until it dissolve.
In a blender jar, add the mango puree, sugar, gelatine and run for 1 min. add the heavy cream and blend together just few seconds.
Pour into small ramekin or custard cup;Chill the cups for at least 4 hours and decorate with whip cream and mint sprig before serving.


Mango Mousse or delight with Greek yogurt

Mango puree: 2 cup
Greek yogurt: 1 cup
Fat free whip cream: 2 cups of whipped cream
Icing sugar: 4 Tbsp
Gelatin: 1 packet

Dissolve the gelatin in 2 tsp of water and microwave for 30 seconds.
Add the yogurt, sugar, gelatin and mango puree and blend together. Now fold the whipped cream slowly into the mango yogurt mixture. Pour into the ramekins and chill for at least 4 hours. Serve with whipped cream or sliced mango.

Mango mousse made with Greek Yogurt

Enjoy this guilt free dessert in any time of the day.