Ingredients
3/4 cup caster sugar
3 tsps powdered gelatine
2 medium ripe mangoes (about 350g) each), peeled, chopped, plus extra to decorate
1 tsp finely grated lime rind, plus extra to decorate
1 and a 1/2 cups Greek yoghurt
2 egg whites
Method
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Stir 1/2 cup water in a small saucepan over medium heat until sugar is dissolved. Bring to a boil. Gently boil, without stirring, for about 5 minutes. Remove from heat. Cool 3 minutes.
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Meanwhile, sprinkle gelatine over 1/4 cup water in a small heatproof jug. Sit jug in a pan of gently simmering water. Stir until gelatine is dissolved. Remove.
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Place mango and rind in a heatproof blender. Add hot sugar syrup. Blend until smooth. Sieve mango puree through a sieve over a large bowl. Whisk in gelatne mixture, then yoghurt, until combined.
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Beat egg whites in a small bowl of electric mixer until soft peaks form. Gradually beat in the remaining 1/4 cup sugar. Continue beating for a further 2-3 minutes, or until sugar is dissolved. Using a wire whisk, fold the egg white mixture into the mango mixture. Pour mixture into a large serving bowl (about 8 to 10 cup capacity). Refrigerate for four hours, or overnight until set.
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Serve mousse decorated with extra mango and lime rind.