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In summer you shouldn't miss out on desserts. This yoghurt mousse with fresh, sweet mango chutney is particularly light and delicious!
2 ripe mangoes, 1 lemon, 2 tablespoons of sugar, 1 packet of vanilla sugar, 5 sheets of white gelatine, 250 g of whole milk yogurt, 100 g of whipped cream
For the mousse, first soak the gelatine in cold water. Halve the lemon and squeeze out. Mix together the lemon juice, sugar and vanilla sugar. Then squeeze out the gelatine and carefully dissolve it in a saucepan with a little rum over low heat. Stir three tablespoons of the yoghurt into the gelatine so that the mixture cools down a little. Then the gelatin mass is quickly mixed with the rest of the yoghurt cream, stirring constantly. Finally, whip the whipped cream until stiff, fold it into the cream and pour the mousse into small glasses. Leave to set in the refrigerator for at least 4 hours.
The mango chutney is prepared before serving. To do this, simply remove the stone from 1 mango and puree with a little lemon juice and vanilla sugar (to taste!). The core of the second mango is also removed, but the pulp is now cut into small cubes. You can also season this with a little fresh mint, vanilla sugar and lemon juice, but when the mango is nicely ripe, you don't need any sugar.
Now you take the yoghurt mousse out of the fridge, add 1-2 tablespoons of mango cream and then the finely diced chutney on top of the yoghurt and garnish with 1-2 leaves of lemon balm.