Mango lassi mousse
Serves: 4, plus leftover shortbread
Prep time: 1 hrTotal time: 
Recipe photograph by Ant Duncan
Mango lassi mousse
Pair fruity mango and aromatic cardamom in this creamy yogurt mousse, inspired by the flavours of an Indian lassi. Set in glasses and keep in the fridge until it’s pudding time
Serves: 4, plus leftover shortbread
Prep time: 1 hrTotal time: 
See more recipes
Nutritional information (per serving (including 2 shortbreads each))
Calories
541Kcal
Fat
36gr
Saturates
20gr
Carbs
47gr
Sugars
35gr
Fibre
1gr
Protein
9gr
Salt
0.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 medium egg
- 2 medium egg yolks
- 70g golden caster sugar
- 2 tbsp runny honey
- 6 cardamom pods, seeds ground
- 3 platinum-grade gelatine leaves
- 150g Greek-style natural yogurt
- 160g KTC Kesar mango pulp
- zest of 1 lime, plus juice of ½
- 150ml double cream
For the pistachio shortbread (makes about 28)
- 40g pistachios, plus extra to serve
- 125g plain flour
- 25g rice flour
- 50g golden caster sugar, plus 1 tsp
- 4 cardamom pods, seeds ground
- 110g cold unsalted butter, cubed
Step by step
Get Ahead
You can freeze one of the shortbread logs in the freezer for up to 1 month. Defrost in the fridge, slice and bake. Once baked, store the shortbread in an airtight tin for up to 10 days.
- For the mousse, put the whole egg, yolks, sugar, honey and cardamom in a large heatproof bowl. Use a balloon whisk to combine. Put the gelatine leaves in a bowl of cold water and soak for 5-7 minutes. Meanwhile, set the egg and sugar mixture over a pan of gently simmering water (make sure the bowl does not touch the water). Whisk for 4-5 minutes until light and creamy. Squeeze out the water from the gelatine leaves and stir into the egg mixture, until dissolved. Remove the bowl from the heat, then whisk in the yogurt, mango pulp and lime zest and juice. Leave to cool for about 10 minutes.
- In a separate bowl, whip the cream to soft peaks, then use a balloon whisk to fold it into the mango mixture, until smooth. Transfer to a jug, then divide between 4 small glasses or ramekins (about 220ml each). Chill for at least 2 hours, until set, or overnight.
- Meanwhile, for the shortbread, put the pistachios in a small food processor and whizz to a fine crumb. Tip into a large bowl, then stir in both flours, 50g of sugar, the cardamom and a small pinch of salt. Rub the butter into the flour mixture between your fingertips, until it resembles breadcrumbs. Continue to rub in until the mixture starts to come together into a dough, bringing it into a ball with your hands. Briefly knead until smooth, then divide the dough in half. Roll each piece of dough into an approx. 15cm-long log (about 3.5cm diameter), dusting your work surface with a little flour if needed. Wrap the logs in clingfilm and chill in the fridge for at least 1 hour (see ‘Get ahead’).
- Preheat the oven to 180°C, fan 160°C, gas 4 and line 2 large baking trays with baking paper. Unwrap the dough, then slice into 1cm rounds (you should get about 14 from each log). Space apart on the prepared baking trays, then sprinkle the tops with 1 teaspoon of sugar. Bake for 15-17 minutes, until pale golden. Leave to cool on the tray.
- To serve, finely chop a few extra pistachios and scatter over the mousses, then enjoy with the shortbread biscuits alongside.
