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Mango yogurt mousse recipe, with ricotta

Mango yogurt mousse recipe, with ricotta

A simple and easy mango mousse with yogurt and ricotta as main ingredients. No gelatin or agar agar. Delicious treat for summer and mango season.

Mango mania in my blog continues. This is a simple recipe I made when I was thinking what to do with some leftover ricotta in my pantry.  I have never bought ricotta cheese so far, have always replaced with hung curd or ground paneer. I got this for a television shoot (will update more about it once it’s live). So did not want to waste the ricotta, as well as try something new with it and tried mango yogurt mousse.

On a different note, I think I am going on a short break from blogging. I am in India right now to take care of In laws for sometime. So will be back after 3 weeks or so with interesting recipes. As of now, do follow me in my social media handles to get updates and revisit old recipes. (Instagram, facebook)

Please choose plain, natural yogurt without any artificial flavour or additives/ thickening agents. Also if you want you can use natural sweeteners like honey, agave, maple syrup (though it won’t be low in calorie, it is better for health)

Check out chocolate mousse recipe

mango-yogurt-mousse

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Mango yogurt mousse recipe

A simple and easy mango mousse with yogurt and ricotta as main ingredients. No gelatin or agar agar. Delicious treat for summer and mango season. 

Cup measurements

Ingredients

  • 1 Mango banganapalli
  • 1/2 cup ricotta cheese
  • 3/4 plain yogurt greek style
  • 1/4 cup powdered sugar
  • 2 tbsp sugar optional
  • 1/2 tsp vanilla extract

Instructions

  • Place powdered sugar and ricotta in a blender and grind smoothly.

  • Top with yogurt and run the blender again, to get smooth result.

  • Transfer to a mixing bowl, place mango pulp scooped from fresh ripe mango and add sugar if needed.

  • Blend smoothly. Mix to the processed yogurt + ricotta.

  • Spoon to serving bowls and refrigerate until serving.

  • Top with finely chopped fresh mangoes and serve.

Notes

  • Use ripe, sweet not sour mangoes for best results. Banganapalli or alphonso turns best.
  • Serve within 24 hours.

Mango yogurt mousse method:

  1. Place powdered sugar and ricotta in a blender and grind smoothly.
  2. Top with yogurt and run the blender again, to get smooth result.
  3. Transfer to a mixing bowl, place mango pulp scooped from fresh ripe mango and add sugar if needed.
  4. Blend smoothly. Mix to the processed yogurt + ricotta.
  5. Spoon to serving bowls and refrigerate until serving.
  6. Top with finely chopped fresh mangoes and serve.
    Mango yogurt mousse ready

Serve chilled always for best taste.





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