Mango and Passionfruit Mousse

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Mango and Passionfruit Mousse
Mango and Passionfruit Mousse
Course Desserts
Course Desserts
Mango and Passionfruit Mousse
  1. Weigh 300 g of mango flesh and put in an upright blender with the sugar and lime juice.
  2. Blend for approximately 20 seconds until smooth.
  3. Dice remaining mango and toss together with passion fruit pulp in a small bowl.
  4. Divide evenly between 6 glasses.
  5. Put 3 tablespoons of boiling water into a heat resistant cup, add the gelatin and stir immediately until it dissolves.
  6. Add the dissolved gelatin to blender and mix for a further 5 seconds.
  7. Put the yoghurt into a large bowl.
  8. Add the blended mango mixture and stir until well combined.
  9. Beat egg whites to soft peaks in a clean glass or metal bowl.
  10. Gently fold into the yoghurt and mango mixture until smooth.
  11. Spoon the mousse over the fruit in the glasses.
  12. Cover and refrigerate for 4 hours or until set.
  13. Serve with an extra dollop of yoghurt.
Recipe Notes