Mango & Passion Fruit Mousse

Serving Suggestion: 1 fresh passion fruit, de-seeded
Serves: 4
Preparation time: 1 hour and overnight to set

mango mousseIngredients:

3 sheets gelatine
4 tbsp boiling water
450g Rachel’s low fat mango yogurt
Juice of 1 lemon
200g whipping cream
2 ripe mangos, skinned and diced or 400g tin of mango cheeks in juice


1.Begin by breaking the gelatine into a bowl, add the boiling water and mix. Leave to completely dissolve
2.Add the yogurt and lemon juice to the warm gelatine and mix thoroughly. Pour into a container or cover and leave to set in the refrigerator overnight
3.To make the mousse, whip the set yogurt with the cream using an electric whisk. Whip until soft peaks are formed and the mixture is glossy without lumps
4.Layer the mousse into serving glasses alternating with the mango puree
5.Return the layered mousse to the fridge to chill for approximately 40 minutes. This will allow the mousse to set and the bubbles to form
6.Top with fresh passion fruit seeds to serve

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