Mango and Grape Mousse

Name: Mango and Grape Mousse (Mousse des mangues et raisins)
Cuisine: French
Ingredients: 1 large, ripe mango, about 600 g (1 lb, 5 oz), peeled and diced; 300 g (11 oz) black grapes, washed, halved and pipped; 150 g (5 oz) low-fat natural yoghurt; 175 g (6 oz) quark; 30 ml (2 tbsp) caster sugar; 25 g (1 oz) flaked almonds, toasted

Mousse des mangues et raisins

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This is a simple recipe, but very effective because of the unusual combination of fruits. The mango must be very ripe for the fullest flavour.

Ingredients

1 large, ripe mango, about 600 g (1 lb, 5 oz), peeled and dic

Europe
Switzerland
France
Dessert
Gluten-free
Vegetarian

Method

Reserve a little mango and a few grapes for the decoration.
Add the remainder to a mixture of the yoghurt, quark and sugar. Mix in well.
Chill for about 2 hours.
Stir in the almonds, then spoon into four individual glasses. Decorate with the reserved fruit and serve immediately.