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 keep it nice and cold. The texture is soft, airy and melting, even without the cream. It is an ideal recipe to enjoy 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.