I kind of have the feeling I am on a mango overdose at the moment and even than I still had to throw out a few. Not because I didn’t know what to do with them but sometimes they ripen so incredibly quickly that it’s just not fun.. I understood I can put them in the freezer but it was simply too late for that. Sometimes it literally happens overnight. So I hope my last mango survives until than as it is planned for breakfast.


What is not for breakfast is this delicious mango dessert. It’s supersimple and the original comes from Epicurious (nice app for your iPhone too! ) The comments on the recipe mentioned that there was not enough mango flavor in the original and too much dairy so I change the recipe. making it a bit healthier in the process and it was delicious and very fresh.

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Mango yoghurt mousse

Lovely and fresh due to the use of the yoghurt. Not too heavy on the calories either
Prep Time: 10 mins
Cook Time: 16 hrs
Servings: 4


  • 2/3 ripe mango
  • 500 gr greek yoghurt
  • 1-2 leaves of gelatin
  • 1 tsp vanilla extract
  • 65 gr sugar


  • Leave the gelatin leaves to soak in a bowl of cold water and leave it there for about 5 minutes.
  • Puree the mango and add the sugar and the vanilla. Taste if it is sweet enough before you add all the sugar. Sometimes the mangoes are so sweet you hardly need any sugar at all.
  • Heat a little bit of the mango puree to dissolve the gelatin in. Add the yoghurt and stir everything through well. Pour into glasses and leave to set for 4 hours in the fridge.


Ik had 1 blaadje gelatine gebruikt en dat was eigenlijk net iets te weinig. Ik hou niet van teveel gelatine en omdat het in een glas zit maakt het ook niet zoveel uit maar wil je een iets stevigere struktuur gebruik dan 1,5 of 2 blaadjes gelatine.
Author: Simone van den Berg; origineel Epicurious


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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