Mango Yogurt Mousse

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	1 hr 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 10)

Ingredients

Instructions

First I put the mango in a colander and let it drain. I cut one half into small cubes and set aside. I finely pureed the other half with vanilla sugar, normal sugar, yogurt and the juice of half a lemon.
I whipped the cream until stiff. Then I stirred the sour cream until creamy and mixed it with the mango cream and the instant gelatine. If you prefer it a little more fruity, you should add the desired degree of acidity with the remaining lemon juice. Finally, I folded in the cream and the mango pieces.
The whole thing is put in the refrigerator for at least 1 hour.
To serve, I draped cams on the plate and dusted with vanilla powdered sugar (homemade).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.