I’m a huge fan of yogurt in desserts. Whether I’m treating myself of a bowl of froyo (always tart), indulging in no-bake cheesecake, or experimenting with panna cotta, I can always count on greek yogurt to add its signature tang and creaminess to my favorite desserts while keeping guilt to a minimum.
In honor of the #CSCleanse we’re leaning on greek yogurt to lighten things up this week. And while you may want to hold off until next week to treat yourself (hello, Memorial Day BBQs), this cardamom-spiked yogurt mousse is completely worth the wait. This is the kind of dessert that feels indulgent (I refused to omit the cream, you deserve it) but is packed with wholesome ingredients, devoid of any refined sugars, and is so light and airy that it’s perfect for summer, or even better, a little-post cleanse pick-me-up.
Unlike traditional mousse recipes which depend on egg yolks for thick creamy texture, this mousse gets it’s smooth tang from a generous helping of, you guessed it, greek yogurt. I used full-fat in this version, but you can certainly substitute a lighter version with great results. The thickness of the yogurt allows us to cut back on cream content (bonus) and the addition of gelatin for structure means there’s no worrying about your mousse deflating in the fridge.
Instead of refined sugar, this version is sweetened with honey that adds a depth and warmth that’s unattainable with the refined stuff. Cardamom adds a smoky note that gives this mousse an Indian flare, reminiscent of lassi. The bright sweetness of the mango plays perfectly with the spicy cardamom, rounding out the whole dish into one that’s an adventure for the senses while still being simple to pull together and wholesome enough to feel good about.
Slightly adapted from Bakeless Sweets, by Faith Durand
- 3 large mangoes, cut into chunks
- 2 teaspoons powdered gelatin
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 2 large egg whites
- 3/4 cup heavy cream
- 1 1/2 cups plain Greek yogurt (low-fat or full-fat)
- 1/2 teaspoon cardamom powder
- pinch salt
- 1/4 cup toasted, unsweetened coconut
- 1/4 cup unsalted, shelled pistachios
- Add the mango chunks to a medium saucepan and cook over medium heat until soft and slightly jammy with some large chunks remaining. This step is optional; if you prefer you can use fresh mango.
- Pour 1/4 cup water into a small saucepan. Sprinkle gelatin over the water and left set aside for 5 minutes to allow the gelatin to soften.
- Set the pan over medium heat and whisk until the gelatin is dissolved, about a minute. Add the honey and vanilla and continue to heat until honey has thinned.
- In the bowl of a stand mixer fitted with whisk attachment, or using a handheld mixer, whip the egg whites until stiff peaks form. Transfer to another bowl and set aside.
- Add cream to the bowl of your mixer and whip until stiff peaks form. Add the yogurt and whip until combined. Beat in the cardamom (add more, to taste) and pinch of salt.
- Slowly pour in the warmed honey and gelatin mixture and whip to combine. The mixture may seem slightly runny at this point; this is okay.
- Gently fold in the egg whites then spread or scoop the mousse into six separate cups. Refrigerate for 2-3 hours or until softly set.
- Garnish with mango, toasted coconut, and pistachios, or other toppings of your choice.