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Ingredients

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Directions

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  • In a large bowl, mix together yogurt and 1/4 cup of the sugar. Peel mango, remove pit and dice. Set aside 1/3 cup of the diced mango to garnish top of dessert. Fold remaining mango into the yogurt mixture. Set aside.

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  • Place the water in a small dish. Sprinkle gelatin over the top. Let stand 5 minutes to soften. Microwave for 15 seconds until gelatin dissolves completely. Let cool.

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  • Coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray. Line sides and bottom with ladyfinger halves. Reserve any unused ladyfingers for snacking. Set aside.

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  • In another large bowl, beat cream until foamy. Gradually beat in the remaining 1/4 cup sugar until soft peaks form. Beat in vanilla extract, then gelatin mixture. Continue to beat until stiff peaks form.

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  • Fold whipped cream into the yogurt and mango mixture. Spoon mousse into the prepared pan. Cover and refrigerate for at least 4 hours or overnight.

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  • To serve, garnish with reserved mango and lime zest.

Nutrition Facts

324 calories; 19 g total fat; 11 g saturated fat; 140 mg cholesterol; 75 mg sodium. 35 g carbohydrates; 0 g fiber; 6 g protein;

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