• Servings : 4
  • Preparation : 8 minutes
  • Cook time : 5 minutes
  • Calories : 157 cal
  • Carbohydrate : 28 g
  • Fiber : 2 g
  • Protein : 8 g
Recette mousse mangue et chocolat noir sur le blogue de Isabelle Huot Docteure en nutrition


  • 15 ml (1 tsp) gelatin
  • 45 ml (3 tsp) of water
  • 500 ml (2 cups) of mangoes, in cubes
  • 45 ml (3 C . with maple syrup
  • 250 ml (1 cup) of Greek yogurt Nature 0 % M.G.
  • 2 squares of dark chocolate (20 g)
  • mint leaves


1 - Place the gelatin in the water. Let stand 3 to 4 minutes to allow the preparation to swell.

2 During this time, reduce the puree mango cubes and place the preparation in a small saucepan. Heat over medium-low heat.

3 When the mango puree is warmed up, add the gelatin preparation and maple syrup. Whisk the preparation and simmer for 2 minutes.

4 Remove from the heat and incorporate the Greek yogurt. Mix well. Pour into 4 small service containers.

5 Place the dark chocolate in a microwave oven then heat for about 45 seconds. Mix and put back in the microwave for a few seconds if The chocolate is not completely melted.

6 Using a spoon, place the chocolate in the mesh on the mango mousse. Refrigerate for a minimum of 2 hours.

7 - When serving , Place a mint sheet as a decoration.

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  • Isabelle Huot Docteure en nutrition

    @ Julie : Oui, tout à fait! Personnellement, je l’ai préparée avec des mangues surgelées et elle était parfaite!

  • Julie Tremblay

    Bonjour, peut-on prendre des mangues congelées pour cette recette ? Merci !

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