Mango Yoghurt Mousse Recipe by Claire Saffitz

ele Team

June 4

Try this sweet and creamy Mango Yoghurt Mousses recipe! Images and text from What's for Dessert by Claire Saffitz, photography by Jenny Huang. Murdoch Books RRP $55.00.

Every time I drink a mango lassi, I am convinced that it's the tastiest, most addictive, and most refreshing thing in the world. This mousse is my attempt to translate all the flavors of lassi, sweet mango, tart yogurt, and floral cardamon, into dessert form. It requires a few steps to make the curd base, but using frozen mango simplifies the process. Not only is it a light and intensely flavored fruit dessert, but it's also gluten-free.

SERVES 8
DIFFICULTY: 3 (Moderate)
GLUTEN-FREE
SERVE WITH: Toasted Rice Sablés
ACTIVE TIME: 45 minutes
TOTAL TIME: 4 hours 45 minutes (includes 4 hours for chilling)
SPECIAL EQUIPMENT: Blender (handheld or standard), hand mixer, 8 serving glasses

Ingredients

2 teaspoons unflavored gelatin powder
4 large egg yolks (2.1 oz / 60g)
¾ cup sugar (5.3 oz / 150g)
½ cup fresh orange juice (4 oz / 113g), from about 1 large orange
3 tablespoons fresh lemon juice
½ teaspoon ground cardamom
½ teaspoon kosher salt or ¼ teaspoon table salt
1 pound (454g) frozen mango chunks (about 4 cups)
½ cup plain whole-milk Greek yogurt (4.2 oz / 120g)
2 cups heavy cream (16 oz / 480g), chilled

Method

SOFTEN THE GELATIN: Place 3 tablespoons (1.5 oz / 43g) cold tap water in a small shallow bowl and sprinkle the gelatin evenly over the top (do not stir). Set the bowl aside to allow the gelatin to soften, 5 to 10 minutes.

MEANWHILE, ASSEMBLE THE CURD: In a small saucepan, combine the yolks and sugar and whisk vigorously, making sure no unincorporated sugar is trapped around the sides, until the mixture is pale and thick, about 2 minutes. Stream in the orange and lemon juices, whisking constantly and scraping around the sides, until the mixture is smooth. Whisk in the cardamom and salt.

COOK THE CURD: Place the saucepan over medium-low heat and cook, whisking constantly, until the foam has subsided and the curd barely holds the marks of the whisk and is thick enough to coat the back of a spoon, about 5 minutes —if you want a more precise endpoint, it will read 170°F on an instant-read thermometer). Immediately remove the saucepan from the heat and scrape in the softened gelatin, which will have solidified. Whisk briskly for about 30 seconds to dissolve the gelatin.

ADD THE MANGO AND BLEND: Add the frozen mango directly to the saucepan with the curd and stir to combine. Set the saucepan aside until the mango is mostly thawed and the curd is cold, about 5 minutes. Use a handheld blender to blend the mixture until it's completely smooth. (Alternatively, transfer the mixture to a standard blender and blend on high.) Measure out 1 cup of the mango curd and set it aside at room temperature.

WHISK IN THE YOGURT: Whisk the yogurt into the remaining curd in the saucepan until smooth. Set the saucepan aside.

WHIP THE CREAM: In a large bowl, with a hand mixer, beat the cream on low speed to start and gradually increase the speed to medium-high as it thickens, until you have a firmly whipped cream that holds a stiff peak.

MAKE THE MOUSSE: Scrape the curd/yogurt mixture into the bowl with the whipped cream and fold gently with a flexible spatula until combined and just a few streaks remain.

PORTION AND CHILL: Dividing evenly, spoon the mixture into eight serving glasses. Tap the glasses gently on the counter to help the mousse settle, then top each with about 2 tablespoons of the reserved curd. Cover the glasses and refrigerate until the mousse is cold and set, at least 4 hours

Cooking Tips

Can I make it ahead Yes. The mousse can be covered and refrigerated for up to 3 days.

Halve the recipe? Yes. Halve all of the above ingredient quantities and follow the recipe as written. Keep in mind that because you will only be making half as much curd, it will cook more quickly in the saucepan. Divide the mousse and curd among four serving glasses.

Use a stand mixer instead of a hand mixer? Yes. Whip the cream in a stand mixer fitted with the whisk attachment and proceed with the recipe as written.