Quick & Easy

Yoghurt and mango mousse

yoghurt AND MANGO MOUSSEAustralian Women's Weekly



1.Stir jelly crystals with the water in a small heatproof bowl until dissolved; refrigerate for about 20 minutes or until cold (do not allow to set).
2.Whisk the yoghurt and jelly until smooth. Divide yoghurt mixture among six 1-cup (250ml) serving glasses. Cover, refrigerate for about 2 hours or until set.
3.Just before serving, top each jelly with equal amounts of banana, kiwifruit, blueberries and passionfruit.

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