Mango Yogurt Mousses
1 envelope (1 TB.) unflavored geletin
2 cups fresh mango puree (about 2 peeled and pitted mangoes) plus mango slices for garnish
1/3 cup sugar
1/2 tsp. vanilla
1 cup plain yogurt
1 cup well-chilled heavy cream
In a small saucepan, sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender blend together the mango puree, the sugar and the vanilla, add the gelatin mixture and blend well. Transfer the mixture to a bowl and stir in the yogurt. In a chilled bowl, beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly and divide the mouse among 4 dessert glasses. Chill the mousses for at least 4 hours or overnight. Garnish the mousses with the mango slices. Serves 4
Source: Gourmet mag. May 1991
DH made this for dessert for tonight. Will let you all know how it turns out, later.