Silky Mango Yogurt Mousse

Celebrate spring with this lively dessert that's great for entertaining because of its make-ahead feature.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2005

Prep time 30 minutes
Cook time 4-1/2 hours
Portion size 6

Ingredients
2 whole mangoes, (about 2 lb/1 kg total)
1 pkg unflavoured gelatin
1/4 cup (60 mL) water
2 tbsp (30 mL) lemon juice
1/3 cup (75 mL) granulated sugar
1/2 tsp (2 mL) vanilla
1 cup (250 mL) 2% plain yogurt
1 cup (250 mL) whipping cream

Mango garnish:1 mango2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) minced fresh mint
1 tbsp (15 mL) dark rum
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice

Preparation
Pit and cube mangoes to make about 2 cups (500 mL); set aside.

In small saucepan, sprinkle gelatin over water; let stand for 5 minutes. Heat over low heat, stirring, until dissolved.

Meanwhile, in blender or food processor, pur?mangoes with lemon juice; strain through fine sieve into bowl. Add sugar and vanilla; stir until dissolved. Stir in gelatin and yogurt.

In separate bowl, whip cream; fold one-third into mango mixture. Fold in remaining whipped cream. Spoon into six 1/2-cup (125 mL) wine or parfait glasses; cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Mango Garnish: Peel, pit and dice mango. In bowl, toss together mango, sugar, mint, rum and lemon rind and juice. Spoon evenly over mousse.

Nutritional Information Per serving: about
cal 323 pro 5g total fat 15g sat. fat 9g
carb 44g fibre 1g chol 53mg sodium 50mg
% RDI:
calcium 11 iron 2 vit A 77 vit C 78
folate 14
http://www.canadianliving.com/food/baking_and_desserts/silky_mango_yogurt_mousse.php