Mango Mousse

by Buck on June 20, 2010

We were at our dinner with our Gourmet group and our scheduled contribution for the evening was to provide dessert. The weather has been warm and seemed to demand a light, fresh, cool end to the meal that was being planned by our hosts .

We always a search for something new and different but this evening and the meal seemed to call for a reprise of the always crowd pleasing Mango Mousse. This is the award winning recipe that we obtained from our English friend Carol and have used on many occasions with success. Once again the crowd was pleased and the recipe was requested by several members of the group.

Here is the recipe and a photo of our contribution to the evening. Give it a try. Your guests will love Mango Mousse.

Mango Mousse


DSC000581 30 oz can of mango pulp, sweetened
2 envelopes of unflavored gelatin
½ cup boiling water
1 tsp vanilla
2 cups plain yoghurt
¼ cup sugar
1 cup whipped heavy cream


Step 1. mix the mango, vanilla and sugar in a bowl
Step 2. whip gelatin in boiling water till there are no lumps
Step 3. add gelatin to mango mixture-stir
Step 4. continue stirring while adding yoghurt
Step 5. Fold the whipped cream into the mixture
Step 6. put into the fridge to set
Step 7. Garnish with canned Mandarin oranges

Note: We have a ceramic serving bowl which is a decorative addition to the presentation and we often prepare the Mousse in that bowl. This evening the colorful berries that accompanied the Mousse called for a clear class bowl. The whipped cream is best prepared in a stainless, chilled bowl and folded into the mango mixture as the last step. This is a definite, absolute winning, dessert. This dessert will send your guests home thinking” I’ve got to get that recipe”. Buck Cooks is where they can now find it.

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