Yoghurt and mango mousse
Oct 27, 2013 1:00pm- 5 mins preparation
- Serves 6
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Ingredients
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
Method
Yoghurt and mango mousse
- 1Stir 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).
- 2Whisk 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.
- 3Just before serving, top each jelly with equal amounts of banana, kiwifruit, blueberries and passionfruit.