2 cups of mango puree
1/3 cup of sugar
1/4 cup of water
1 envelope of unflavored gelatin
1 cup of natural yogurt
1 tablespoon of grated lemon zest
4 egg whites
Accompaniments
8 small serving dishes or cups
2 cups of mango puree
1/3 cup of sugar
1/4 cup of water
1 envelope of unflavored gelatin
1 cup of natural yogurt
1 tablespoon of grated lemon zest
4 egg whites
Accompaniments
8 small serving dishes or cups
Mash the mango in a blender until smooth
Set aside
In a separate bowl, beat the egg whites until frothy
Add sugar and continue beating until stiff peaks form
Set aside
Heat the water in a saucepan over low heat, then dissolve the gelatin
Stir for 1 minute
Remove from heat and let cool slightly
Mix the mango puree with the gelatin mixture
Add the yogurt and lemon zest, stirring until well combined
Gently fold in the beaten egg whites
Distribute among serving dishes or cups
Refrigerate for at least 4 hours before serving
To garnish, slice thin pieces of mango.
