• 200 g strained yogurt (2% fat)
  • 200 ml heavy cream (35% fat)
  • 3 ripe mangoes + extra slices for garnishing
  • 2 tbsp granulated stevia or other sweetener
  • 3 gelatin sheets (3 x 2 g)


  1. Soak the gelatin sheets in a bowl of cold water for 10 minutes.
  2. Peel and puree the mangoes in a blender.
  3. Pour the mango puree into a small saucepan, add the stevia, and heat over low heat until the sweetener dissolves.
  4. Squeeze the water from the gelatin sheets and add them to the saucepan, stirring quickly until completely dissolved. Remove from heat and let it cool slightly.
  5. Whip the heavy cream with a whisk or mixer until thickened.
  6. Fold in the yogurt and mix well.
  7. Gently incorporate the mango mixture into the yogurt-cream mixture, folding until smooth and well combined.
  8. Divide the mousse into five glasses and chill in the refrigerator for a few hours until set.
  9. Garnish with mango slices before serving.