We love mangoes, and with global warming, we now find some grown in Spain: they are therefore “almost local.” So I set out to make a Brazilian mango mousse , which is a simple and creamy dessert, very popular in Brazil. It is normally made with ripe mango, condensed milk, and cream, but for a lighter result, I replaced the cream with skyr. This dessert requires no cooking or gelatin, just a good blender and a little patience in the refrigerator to ensure it is nice and cold. The texture is soft, airy, and melts in the mouth, even without the cream. It is an ideal recipe for enjoying mangoes while remaining gluten-free. It pleases everyone and can be prepared in advance. Served in small glasses, it will be a simple, light, and fresh dessert.

Brazilian Mango Mousse

Brazil

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Preparation time 10 mins Rest time 3 hrs Total time 3 hrs 10 mins

Difficulty: Beginner Servings: 4

Cooking method: Cook Expert

Ingredients

Servings

• 2 ripe mangoes
• 200 g of skim milk (or 200 ml of liquid cream for the original version)
• 200 g sweetened condensed milk
• 1 Tbsp lemon juice
• a few mango cubes to decorate

Preparation

1. Peel the mangoes and cut them into large pieces.
2. Mix the flesh with the condensed milk and lemon juice.
3. Add the skyr (or liquid cream) and continue mixing until you get a smooth texture.
4. Divide the mousse into glasses.
5. Let stand in the refrigerator for at least 3 hours before serving.
6. Decorate with some fresh mango cubes.

Keywords: Brazilian dessert, mango, mousse, gluten-free recipe, Brazilian cuisine, condensed milk, tropical dessert, cream, fresh dessert, exotic fruit

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