Mango and Yogurt Mousse

Mango and Yogurt Mousse

4 servings
Preparation 15 min
Standing 3 h

180 calories per serving 


2 tbsp water   30 mL
1/2 tbsp gelatin   3 g
1 mangoes, ripe   300 g
2 tbsp sugar   24 g
1/4 tsp vanilla extract   1.25 mL
1/2 cup yogurt, plain, 2%   130 g
1/2 cup whipping cream 35%   125 mL

Before you start

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


  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 yogurt and mix well.
  3. Pour the whipping cream into a separate bowl. Using an electric mixer, beat the cream until it holds stiff peaks, then fold it gently into the mango purée. Portion out the mixture into cups and chill them for at least 3 hours or overnight.
  4. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (130g)


% DV*

* DV = Daily Value




12 g

18 %

Saturated 7 g
+ Trans 0 g

36 %


40 mg


35 mg

2 %


18 g

6 %


1 g

4 %


16 g


3 g

Vitamin A

15 %

Vitamin C

25 %


8 %


0 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: 0 serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: 0 serving

More info


Low :
Source of :
Calcium, Folacin, Magnesium, Phosphorus, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Vitamin E
Good source of :
Vitamin A

More info

This recipe is in the following categories: Dairy | Fruits | Desserts | Low Sodium | Freeze/Chill

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