Mango Yogurt Mousse

Creamy, luscious, every bite is savored. It’s one of my favorite recipes for summer time dinner parties; it’s easy to double or triple the recipe and serve in acrylic cups. And I always get requests for the recipe.

Mango has a fascinating history and is rich in nutrients.

[su_expanding_quote_web alignment=”full” source_site=”Organic Facts” source_url=”https://www.organicfacts.net/health-benefits/fruit/mango.html” full_quote=”Mango originated in Burma and eastern India almost 4,000 years ago. Many stories in Indian mythology include the mention of the mango plant, and Lord Buddha is said to have often meditated in a mango grove. Mango cultivation first spread to Malaysia, eastern Asia and eastern Africa and was finally introduced to California around 1880. Mangoes were introduced to Africa and Brazil by Portuguese explorers, while mango cultivation started in Hawaii and Florida around the 19th century. They are an excellent source of dietary fiber and vitamin B6, as well as a good source of vitamin A and vitamin C. Mangoes are rich in minerals like potassium, magnesium and copper, and they are one of the best sources of quercetin, betacarotene, and astragalin. These powerful antioxidants have the power to neutralize free radicals throughout the body. Ailments like heart disease, premature aging, cancer and degenerative diseases are due to these free radicals that damage the cells.” short_quote=”Mangoes are rich in minerals like potassium, magnesium and copper, and they are one of the best sources of quercetin, betacarotene, and astragalin. These powerful antioxidants have the power to neutralize free radicals throughout the body”]