Journey to the sweet side: Fresh mango mousse

My mom has been spoiling me with mangoes again. Not with those kind of greenish and hard, but with those fantastically red and soft mmmmmm. While they may be more common elsewhere, here you have to find a small grocer and look him really nicely. In return you'll get one of these beauties, while turning a blind eye at how much they are going to cost you. A cheaper and usually just as suitable solution would be to use canned mangoes, which work fine and can be always found at a local supermarket.

This will not be a typical mousse, mainly because of the added yogurt. It is just the right balance between sweet and fresh and just what you need on a warm summer afternoon. And is is super easy to make too.

For 6 servings:
2 mangoes
1 plain yogurt (180 ml)
1 cream (200 ml)
confectioner's sugar (to taste)
4 sheets of gelatin

Peel the mangoes and cut one whole and a half of the second into pieces. Leave one half whole for later. I already wrote about the easiest way  how to peel a mango, but it was in my Slovene blog. Even if you do know a word of Slovene (which I will assume you don't) the post is pretty self-explanatory, so no worries. Just be sure to position the mango correctly. The post however will only be helpful for the part where you need the pieces of mango. You'll still need to use a peeler or a knife if you want to peel the remaining half, which we wan to preserve whole. If a mango is nice and ripe, you could also just spoon it out of the peel.

Soak the gelatin sheets in cold water. Puree the mango and heat it up in a small pot. Squeeze the extra water from the gelatin and add it to the mango puree. Stir until the gelatin has completely dissolve. Let the puree cool to room temperature. Whip the cream with confectioners sugar (one spoon was enough for me) until firm peeks form and combine with yogurt. Once the puree is cool enough, add the cream-yogurt mixture and stir to combine. Leave in the fridge to set for a couple of hours.

If you want to serve this dessert as a cream, you can completely leave out the gelatin. 4 gelatin sheets or an equivalent in powder (approx 6 g or 2 tsp) is just enough for the cream become more mousse like and it holds its shape when spooned onto a plate. If you wanted to have more like a panna cota /jello style dessert, you would need to increase the gelatin amount, otherwise you will have trouble demoulding it on the plate. Establishing how much gelatin is just right was actually just a fluke, because this was all I was left with, after I forgot to buy on y last store trip. Yeah well "tudi slepa kura zrno najde". No idea what I am talking about?! It is a Slovene proverb, literally translated into "even a blind chicken find a grain", meaning that every once in a while everyone will get lucky. I certainly lucked out here, because this turned out super creamy and just like a mousse should be.

Spoon the mousse on the plate and decorate with slices of leftover mango.