Creating a Mango Yogurt Mousse Cake is a delightful way to blend creamy textures and tropical flavors. Here’s a step-by-step guide to this refreshing dessert.
Ingredients Needed:
- 200g ripe mango (pureed, 150g for mousse, 50g for topping)
- 250g Greek yogurt (full-fat for creaminess)
- 200ml heavy cream (chilled)
- 50g sugar (adjust to taste)
- 2 gelatin sheets (or 1 tsp powder)
- 1 digestive biscuit base (100g biscuits crushed + 50g melted butter)
Instructions:
1. Prepare the Base: Crush digestive biscuits into fine crumbs, mix with melted butter, and press firmly into the bottom of a springform pan. Chill for 15 minutes.
2. Bloom Gelatin: If using sheets, soak them in cold water for 5 minutes until soft; drain. For powder, dissolve in 2 tbsp warm water.
3. Mango-Yogurt Base: In a bowl, whisk mango puree (150g), Greek yogurt, and sugar until smooth. Warm the gelatin gently (do not boil) until liquid, then fold into the mixture.
4. Whip Cream: Beat chilled heavy cream to stiff peaks. Gently fold into the mango-yogurt mixture in two batches to keep it light.
5. Assemble: Pour the mousse over the chilled base. Smooth the top, then refrigerate for at least 4 hours (or overnight) until set.
6. Finish: Top with fresh mango cubes, a yogurt drizzle, or mint leaves before serving.
Enjoy this luscious, no-bake treat that’s perfect for summer gatherings or a sweet afternoon pick-me-up!
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