Mango Mousse

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 60 ml orange juice (1/4 cup, fresh, strained)
• 2 teaspoons gelatin (powder)
• 2 mangoes (large about 400 grams each)
• 390 g vanilla yogurt (low fat or diet - 1 1/2 cups)
• 60 ml passion fruit pulp (1/4 cup, about 4 passionfruit)

Recipe

• 1 put the orange juice in a small microwave-safe bowl, sprinkle over the gelatine, stir and set aside for 5 minutes until the powder absorbs the juice. microwave on high (100%) for 20 seconds, or until the powder dissolves and then stir and then set aside to cool slightly.
• 2 meanwhile cut the cheeks off the mangoes and any other flesh for the seed.
• 3 set aside one cheek to use later for decorating. remove the skin (scoop the flesh out with a spoon is and easy way) and roughly chop the remaining flesh and put into a small food processor and process until pureed.
• 4 in a large bowl, whisk together the mango puree and yoghurt until smooth, add the gelatine mixture and whisk until well combined and smooth.
• 5 evenly pour into four glasses and place on a tray and place in the fridge for 6 hours or until set.
• 6 scoop flesh from reserved mango cheek and thinly slie and then evenly arrange on top of mousses and spoon over the passionfruit pulp.
• 7 serve.