Mango Mousse Shooters

Inspired by my very talented friend Farrukh, today I decided to make these eye-catching Mango Mousse Shots! Made from Greek yoghurt/hung yoghurt and mango pulp, they by-pass the rich cream cheese experience so when you indulge on these you don’t have to pay a heavy price at the calorie bank! 🙂


Method:
Mix 2 cups Greek yoghurt/ hung curd with 2 cups unsweetened Mango pulp. Add only as much sugar as is needed! I added about 1/4 cup. Dissolve 3 heaped tsp gelatine in 1/4 cup warm water. Pour the gelatin solution into the yoghurt mix in a thin stream, mixing constantly to avoid lumps. Pour into shot glasses till they are 2/3 full. Line a loaf pan with a towel. Place shot glasses inside loaf pan, at an angle…slightly slanting! Place in fridge to set for about 2 hours. Meanwhile make strawberry jello according yo package directions and keep at room temperature. One the mango mousse sets firm pour in the strawberry jello solution and place in the fridge to set once again….about another 1/2 hour. Decorate with fresh fruit, whipped cream, chocolate swirls…whatever you like!