In the blender jar, put mango chunks, sugar and lemon juice; purée.
Put mango purée in a bowl; add yoghurt and mix well.
In a bowl, using an electric beater, whip cream to stiff peaks.
Lightly fold whipped cream into the mango mixture.
Spoon mousse into dessert cups; sprinkle with nutmeg before serving.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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