This Mango Mousse with Yoghurt recipe is a great dessert for those hot summer nights
1 cup (250 ml) mango juice
1 x 250 g Ina Paarman’s Lemon Cheesecake Mix
2 T (30 ml) fresh lemon juice
2 ripe mangoes, peeled and cut up
1 cup (250 ml) double cream Greek yoghurt
1 extra mango for presentation
The dessert can quickly and easily be mixed in a food processor.
Pour the mango juice into the bowl of the processor, fitted with the steel blade. Sprinkle over the Cheesecake and blend for a few seconds. Add the lemon juice, cut-up mango and yoghurt. Blend until completely smooth.
Carefully peel and cut the cheeks from the remaining mango, and cut the cheeks into long slim slices – the rest of the mango can be cut up into smaller blocks.
By: Ina Paarman