Mango and Greek Yogurt Mousse
The thick, humid air of Cartagena is something you feel in your bones. I remember it clearly from a trip with my friend Anna back in July 2018; the vibrant colonial walls seemed to sweat alongside us. We found refuge in the Mercado de Bazurto, a chaotic symphony of sounds and smells, where a woman with a kind smile was serving a simple, bright yellow cream in small glass cups. It was this mousse. There was no secret ingredient, she explained, just the ripest mangoes the season had to offer, balanced with tangy yogurt. That's the technique you'll master here: learning to trust the sweetness of the fruit itself. The result is a dessert that feels both profoundly satisfying and incredibly light, like a cool tropical breeze on a sweltering day.
8Ingredients
- 400 g ripe mango, peeled and cubed
- 500 g full-fat Greek yogurt
- 1 tbsp lime juice
- 1 tsp vanilla extract
- 1 pinch pinch of sea salt
- 0 for garnish Toasted coconut flakes
- 0 for garnish Fresh mint leaves
- 0 for garnish Lime zest
Nutrition Facts
Instructions
Reserve about 1/4 cup of the mango cubes for garnish. Place the rest of the mango, Greek yogurt, lime juice, vanilla extract, and sea salt into a high-speed blender.
Blend on high for 60-90 seconds, or until the mixture is completely smooth and silky. Scrape down the sides of the blender halfway through if needed to ensure there are no lumps.
Taste the mousse. If your mango was not very sweet, you can add a teaspoon of raw honey or maple syrup, but it's rarely necessary if the fruit is perfectly ripe.
Divide the mixture evenly among four small glasses or bowls. Cover and chill in the refrigerator for at least 2 hours, or up to 4, to allow it to set and the flavors to meld.
Just before serving, garnish with the reserved mango cubes, a sprinkle of toasted coconut flakes, fresh mint leaves, and a little lime zest for an aromatic finish.
Chef's Tip
For an extra boost of fiber and healthy fats, you can blend in a tablespoon of chia seeds with the other ingredients. They will also help the mousse set to an even thicker consistency.
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Mango and Greek Yogurt Mousse
Ingredients
- 400 g ripe mango, peeled and cubed
- 500 g full-fat Greek yogurt
- 1 tbsp lime juice
- 1 tsp vanilla extract
- 1 pinch pinch of sea salt
Garnish
- Toasted coconut flakes
- Fresh mint leaves
- Lime zest
Instructions
- Reserve about 1/4 cup of the mango cubes for garnish. Place the rest of the mango, Greek yogurt, lime juice, vanilla extract, and sea salt into a high-speed blender.
- Blend on high for 60-90 seconds, or until the mixture is completely smooth and silky. Scrape down the sides of the blender halfway through if needed to ensure there are no lumps.
- Taste the mousse. If your mango was not very sweet, you can add a teaspoon of raw honey or maple syrup, but it's rarely necessary if the fruit is perfectly ripe.
- Divide the mixture evenly among four small glasses or bowls. Cover and chill in the refrigerator for at least 2 hours, or up to 4, to allow it to set and the flavors to meld.
- Just before serving, garnish with the reserved mango cubes, a sprinkle of toasted coconut flakes, fresh mint leaves, and a little lime zest for an aromatic finish.
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