Mango and Soy Yogurt Mousse

2 Reviews
100% would make this recipe again

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Ingredients

??? water ???
??? gelatin ???
??? mangoes, ripe ???
??? sugar ???
??? vanilla extract ???
??? soy yogurt ???
??? Whipped Coconut Milk ???
??? fresh mint [optional] ???

Before you start

A blender and a mixer will be very useful for this recipe.

Method

  1. Pour the water into a small saucepan, then add the gelatine. Place the saucepan over low heat and stir until the gelatine dissolves, 1-2 minutes. Remove the pan from the heat.
  2. Peel the mangoes, cut the flesh from the pits, then transfer the flesh to a blender. Add the sugar and the vanilla extract, then process until smooth. Add the dissolved gelatine and continue to process for one more minute. Transfer the mango purée to a bowl, then add the soy yogurt and mix well.
  3. Fold the whipped coconut milk gently into the mango purée. Portion out the mixture into cups and chill them for at least 3 hours or overnight.
  4. Garnish with mint leaves (optional) and serve.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

160

Fat

9 g

14 %

Saturated 7.3 g
+ Trans 0 g

36 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

20 g

7 %

Fibre

1 g

6 %

Sugars

17 g

Net Carbs

19 g

Protein

3 g

Vitamin A

4 %

Vitamin C

33 %

Calcium

7 %

Iron

6 %
More info

Claims

This recipe is :
Good source of  :
Manganese, Vitamin C
Source of  :
Calcium, Copper, Folacin, Iron, Magnesium, Selenium, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Fats 1 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Dairy | Fruits | Desserts | Diabetes-friendly | Low Sodium | Freeze/Chill

Top Reviews

View All Reviews
october 06, 2012 | I would make this recipe again

This recipe is really good using almond milk. Agar Powder is a good substitute for gelatin, but the gelatin makes it much nicer. Definitely a blender works better than a food processor if you want a more smooth finish.

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