Preparation info

  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This is a never-fail dessert, adapted from a recipe by chef Guenter Seeger of the Ritz-Carlton Buckhead in Atlanta. Instead of a cooked custard base, Seeger uses lowfat yogurt, and to lighten it, egg whites instead of whipped cream.

You can substitute an equal amount of any other fruit puree—blackberry, raspberry, soaked dried apricots—for the mango.

Ingredients

  • 2 ripe mangoes, peeled and seeded (¾ pound each)
  • 1 envelope unflavored gelatin
  • Juice of ½ lemon
  • 1 cup lowfat or nonfat yogurt
  • ¼ teaspoon pure vanilla extract
  • ¼ cup plus 2 tablespoons confectioners’ sugar
  • 2 large egg whites, at room temperature
  • Mango slices, for garnish
  • Ripe berries, such as strawberries, raspberries, and/or blueberries, for garnish (optional)
  • Lime wedges, for garnish

    Method

    1. If you are serving the mousse in a bowl, select an attractive serving bowl, preferably a glass one, and set aside. Or oil six ½-cup ramekins and set aside.
    2. Puree the mangoes in a food processor or blender and sieve the puree. You should have about 1 cup. Set aside.
    3. Soften the gelatin in lemon juice in a small saucepan. Place the pan over very low heat and stir until the gelatin is clear and dissolved. Add it to the mango puree. Add the yogurt and vanilla. Sift the sugar into the puree and whisk until the mixture is smooth. Chill, stirring occasionally, until the mixture starts to thicken but has not yet set.
    4. Beat the egg whites until nearly stiff. Fold a little of the egg whites into the mango mixture. Gently fold in the remaining whites. Pour the mousse into the bowl or spoon into ramekins and chill until set, at least 2 hours.
    5. To serve, scoop the mousse onto serving plates (or unmold each ramekin, running a knife around the edge, then inverting it onto a plate). Surround the mousse with mango slices and fresh berries, if using, garnish with a lime wedge, and serve.