A light, tropical flavored, diabetic-friendly dessert. Ingredients 1 env unflavored gelatin; 2 cups mango puree (2-3 mangos) 1/3 cup Splenda 1/2 teaspoon Vanilla 1 cup Plain yogurt 1 cup heavy cream - Well-chilled

Instructions
In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved.

In a blender blend together the mango puree, the sugar, and the vanilla, add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt.

In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly, and divide the mousse among 4 dessert glasses or molds. Chill the mousse for at least 4 hours or overnight.

Garnish the mousses with mango slices, mint leaves, or a small chocolate wafer.

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Yields: 6 Servings    posted as 160683
    

notes:  For a fully vegetarian version use non-animal based "thickener" such as Agar-Agar. I topped my version with a bit of mango coulis and a bit of "drizzled shocolate".

Cuisine:   Indian

Main Ingredient:   Mango