Mango mousse... How I do love it!! I've had multiple different versions of it in the past. Some were fluffy like whipped cream, and used as a cake filling. Others were firm, but so creamy and delicious! I've found that most recipes use mango pulp and cream for either version... I then thought, "How can I make this less of a guilty pleasure?"
I rummaged around in the fridge and spotted the container of Stonyfield Oikos yogurt sitting in there. Oikos is Stonyfield's new nonfat Greek yogurt. I know, I know. Some of you are thinking, "How on earth can nonfat yogurt taste good?" Well, throw your fears out the window! I am not the type to preach about any particular product, but this one really surpassed my expectations. It tastes rich and creamy and is not sour at all. Perfect to help satisfy my craving for mango mousse!
So, I used a ripe mango I had sitting around to make fresh mango pulp. Then, sweetened it a touch, added the yogurt and milk. The whole thing was stabilized with gelatin. I couldn't resist adding a crust flavored with almonds and amaretti cookies (Italian almond flavored cookies) to give it more of a cold tart feel. The end result was way more than satisfactory... It was totally awesome!!!
Crushed amaretti cookies - 4 tbsp (can substitute with 2 tbsp almond flour and 2 tbsp all purpose flour)
Almonds, powdered - 2 tbsp
All purpose flour - 1 1/2 tbsp
Melted butter - 1 tbsp
Mango pulp (from fresh mangoes) - 1 cup (if using canned pulp, decrease sugar!)
Sugar - 3 tbsp
Nonfat Greek yogurt (I used Oikos) - 1/2 cup
Milk (or cream) - 1/2 cup
Gelatin - 1 packet of powdered gelatin
Water (to dissolve gelatin) - 1/4 cup
1. Preheat oven to 375 F.
2. Combine all the crust ingredients and press into 4 ramekins. The ramekins I used were 5 oz size. Bake the crust for 12-15 minutes, or until golden brown around the edges. Remove from oven and cool on a rack. The crust may seem a little soft on removal from the oven, but will harden on cooling.
3. Mix together the mango pulp, yogurt, milk or cream, and sugar in a medium bowl. Keep aside.
4. Now, mix the gelatin powder and water in a saucepan. Allow to soak for 5 minutes. Then, turn the stove on to low and stir continuously until the gelatin melts. Remove from the heat.
5. Add the gelatin mixture to the mango mixture whle stirring continuously. Continue stirring for 1-2 minutes to combine everything well and ensure that no lumps remain.
6. Pour the filling mixture into the cooled ramekins (that have the already baked crusts), dividing evenly.
7. Cover the ramekins with plastic wrap and place into the refrigerator for 4 hours to overnight for firm up.
Enjoy these as is or garnished with some freshly cut ripe mangoes and give into temptation...!