We love mangoes, and thanks to climate change, we can now find them grown in Spain: they're practically local! So, I decided to make a Brazilian mango mousse , a simple and smooth dessert that's very popular in Brazil. It's usually made with ripe mangoes, 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 chill it properly. The texture is soft, airy, and melts in your mouth, even without the cream. It's an ideal recipe for enjoying mangoes while staying gluten-free. Everyone loves it, and it can be prepared in advance. Served in small glasses, it makes a simple, light, and refreshing dessert.

Brazilian mango mousse

Brazil

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Preparation time 10 mins Rest time: 3 hours Total time 3 hours 10 minutes

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Cook Expert

Ingredients

Servings

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

Preparation

1. Peel the mangoes and cut them into large pieces.
2. Blend the flesh with the condensed milk and lemon juice.
3. Add the skyr (or liquid cream) and continue mixing until you obtain a smooth texture.
4. Divide the mousse into small glasses.
5. Let it rest in the refrigerator for at least 3 hours before serving.
6. Garnish with a few cubes of fresh mango.

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

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