Easy Mango Yoghurt Dessert


This is a great and easy mango yoghurt dessert recipe. You can prepare it the night before and it is light and has a super-fruity taste to it, that this is sure to be a hit at any dinner party.

Mangos in my family is always allociated with induldgence. In the 80s when eating exotic fruit was expensive in Germany, it was a rare treat. Now everytime me and my siblings visit a different country we compare flavours, and when we come back we always bring my mum some mangos as a souvenir.

My mother grew up on a mango farm in the Philippines, so you can say its  mango is in our blood. When I see a blox of mangos i cannot help but bring it home with me. So last week when I was walking past Whitechapel market near my house when I heard a man shout “Mangos only £5 a box”!!! These said they were grown in the Dominican Republic. Never had mangos from there before, so I had to try them.

Mango Yoghurt Creme Dessert
Prep time
Cook time
Total time
Serves: 2-4
  • 1 large ripe mango (400 gr) or 3 small mangos
  • 1 pack of gelantine
  • 1 table spoon lime zest
  • 3 table spoons lime juice
  • 150 g plain full fat yoghurt
  • 3 table spoons sugar
  • 50 ml orange juice
  • 100 ml single cream
  1. Dissolve the gelatine according to packet instructions.
  2. In the meantime peal the mango, and remove the flesh around the stone.
  3. Place the mango flesh, lime juice, zest and sugar into deep bowl and puree to a smooth pulp.
  4. Save 6 teaspoons of puree in a separate bowl for decoration.
  5. In a small saucepan bring the orange juice to boil and then remove of the heat immediately. Add the gelatine, yoghurt and mango puree.
  6. Now fold in the cream. Place into bowls and leave to cool in the fridge for about 2 hours.
  7. Before serving pour the reserved mango puree on top.


Source: Adapted from Essen und Trinken

Mango_Cream2 Mango_Cream5 Mango_CreamMango_Cream4

(Visited 1,993 times, 33 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: