Mango yogurt mousse recipe
A simple and easy mango mousse with yogurt and ricotta as main ingredients. No gelatin or agar agar. Delicious treat for summer and mango season.
- 1 Mango banganapalli
- 1/2 cup ricotta cheese
- 3/4 plain yogurt greek style
- 1/4 cup powdered sugar
- 2 tbsp sugar optional
- 1/2 tsp vanilla extract
Place powdered sugar and ricotta in a blender and grind smoothly.
Top with yogurt and run the blender again, to get smooth result.
Transfer to a mixing bowl, place mango pulp scooped from fresh ripe mango and add sugar if needed.
Blend smoothly. Mix to the processed yogurt + ricotta.
Spoon to serving bowls and refrigerate until serving.
Top with finely chopped fresh mangoes and serve.
- Use ripe, sweet not sour mangoes for best results. Banganapalli or alphonso turns best.
- Serve within 24 hours.