TIP: For individual servings, divide the mixture among six 300ml-capacity individual serving glasses.
Ingredients
Method
Stir 1/2 cup water in a small saucepan over medium heat until sugar is dissolved. Bring to a boil. Gently boil, without stirring, for about 5 minutes. Remove from heat. Cool 3 minutes.
Meanwhile, sprinkle gelatine over 1/4 cup water in a small heatproof jug. Sit jug in a pan of gently simmering water. Stir until gelatine is dissolved. Remove.
Place mango and rind in a heatproof blender. Add hot sugar syrup. Blend until smooth. Sieve mango puree through a sieve over a large bowl. Whisk in gelatne mixture, then yoghurt, until combined.
Beat egg whites in a small bowl of electric mixer until soft peaks form. Gradually beat in the remaining 1/4 cup sugar. Continue beating for a further 2-3 minutes, or until sugar is dissolved. Using a wire whisk, fold the egg white mixture into the mango mixture. Pour mixture into a large serving bowl (about 8 to 10 cup capacity). Refrigerate for four hours, or overnight until set.
Serve mousse decorated with extra mango and lime rind.
