Taste the tropics with light and delicious banana and mango mousse, paired with a vamped up pineapple fruit salad. Recipe by Yolandé Schoeman. Photography Kelly Zetler.
Banana and Mango Mousse with Pineapple Salad
Serves 6
200g banana
300g mango
200g Bulgarian or vanilla yoghurt
40g caster sugar
20ml water
2 egg whites
200ml low fat pouring cream
1 pineapple, halved lengthwise and very thinly sliced, to garnish
½ punnet gooseberries, to garnish
2 passion fruits, to garnish
- Purée the banana and mango in a food processor (you will need 500g purée).
- Strain the mixture through a fine sieve into a large bowl.
- Add the yogurt to the fruit purée.
- Combine the sugar and 20ml water in a small saucepan and stir over medium heat until sugar dissolves, then boil for 3 minutes
- Meanwhile, using an electric mixer, whisk the egg whites on high speed until soft peaks form, then with the motor on medium speed, pour the hot syrup down the side of the bowl into the egg whites and continue whisking for 5 minutes or until the meringue is cool.
- Whisk cream until soft peaks form.
- Fold the meringue into the purée mixture, followed by the whipped cream.
- Spoon the mousse into glasses.
- Top mousse with thinly sliced pineapple and scatter with gooseberries and passion fruit.
