This mango mousse was born out of a lazy summer craving for something cold, creamy, and fruity — without the heaviness of a typical dessert. I had a ripe mango, some Greek yogurt, and honey... and within minutes, this golden, cloud-like mousse came to life. It’s now one of my favorite summer recipes — light, feel-good, and just indulgent enough.

Mango Mousse Recipe

Ingredients:

• 1 ½ cups ripe mango (fresh or frozen, thawed)

• ½ cup plain Greek yogurt (or coconut yogurt for dairy-free)

• ¼ cup coconut cream or heavy cream

• 2–3 tbsp honey or maple syrup (to taste)

• 1 tsp lime juice

• ½ tsp vanilla extract

• Optional: fresh mango, mint, coconut flakes for topping

 Instructions:

1. Blend:
   In a high-speed blender, combine mango, yogurt, cream, honey, lime juice, and vanilla. Blend until smooth and fluffy.

2. Chill:
   Spoon into serving jars or glasses. Chill for 1–2 hours until lightly set and cool.

3. Serve:
   Garnish with chopped mango, mint, or a sprinkle of coconut flakes. Serve chilled.

Tips:

• Want it extra light? Whip the cream separately and fold it in for an airy texture.

• Use canned mango pulp in a pinch — just reduce sweetener.

• Makes a great parfait layered with granola or crushed almonds.

🥣 Nutrition (per serving):

• Calories: ~150

• Protein: 5g

• Carbs: 18g

• Sugars: 13g

• Fat: 7g

• Fiber: 2g