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Ingredients
Mango Mousse with Passion Fruit Sauce
- Ingredients
- 4 sheets clear gelatin
- 1 Mango
- 250 grams Yogurt (low-fat)
- 60 grams sugar
- 1 egg
- 150 milliliters Whipped cream
- 1 Passion fruit
- 150 milliliters Mango juice
- Caramel Cookie (optional)
Soak the gelatin in cold water. Peel the mango, cut the flesh away from the pit and puree finely together with the yogurt. Sweeten the puree with sugar.
Melt the dripping wet gelatin in a small saucepan over low heat. Stir 1-2 tablespoons of the puree into the gelatin, then stir into the remaining puree. Separate the egg (saving the yolk for another use). Beat the egg white and cream until stiff (separately), then fold into the gelatin mixture. Pour the mixture into a bowl, cover and refrigerate for at least 3 hours.
Cut the passion fruit in half, scoop out the pulp and seeds with a spoon and mix with the mango juice.
To serve, form the mousse into ovals using 2 spoons. Arrange on 4 plates and drizzle with the sauce. Garnish with caramel cookies, if desired.
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 1.1 g | (4 %) |