Gluten Free

No added Sugar

Lower GI

Perfect Sweet® Yoghurt Mango Mousse

Ingredients:
1 large mango (250g)
1 ½ tablespoons Perfect Sweet xylitol
2 teaspoons boiling water
1 ½ cups low-fat yoghurt
2 teaspoons gelatine
2 tablespoons room temp water
2 egg whites

Passionfruit Jelly:
½ cup fresh passionfruit pulp
½ cup water
2 tablespoons Perfect Sweet Xylitol
1 teaspoon gelatine
Extra 1 tablespoon water

Method:
Cut cheeks from mango. Peel skin from seed. Scoop out flesh from cheeks. Cut away flesh from seed.

Dissolve 1½ tablespoons Perfect Sweet xylitol into 2 teaspoons boiling water to make syrup. Place syrup and yogurt in a blender. Blend until smooth. Transfer into a large bowl.

Sprinkle the 2 teaspoons gelatine over the two tablespoons water in a heatproof jug. Sit jug in saucepan of simmering water. Stir to dissolve. Stir into mango mixture.

Beat egg whites with an electric mixer until soft peaks form. Fold into mango mixture.

Divide mousse among six serving glasses or mousse dishes (1 cup capacity). Refrigerate until set.

To make jelly, stir pulp, water and Perfect Sweet xylitol in a saucepan over a low heat until Perfect Sweet xylitol dissolves. Remove from heat.

Sprinkle gelatine over extra water in a heatproof jug. Sit jug in a saucepan of simmering water. Stir until dissolved. Stir into passionfruit mixture. Cool slightly. Pour evenly over each mousse. Refrigerate until set.