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.