Yoghurt and mango mousse

  • 5 mins preparation
  • Serves 6
  • Print


Yoghurt and mango mousse
  • 85 gram packet mango jelly crystals
  • 1 cup (250ml) boiling water
  • 400 gram low-fat yoghurt
  • 1 medium (200g) banana
  • 1 medium (85g) kiwifruit, sliced thinly
  • 1/2 cup (75g) blueberries
  • 1/4 cup (60ml) passionfruit pulp


Yoghurt and mango mousse
  • 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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