Global · dessert, snack
Mango Greek Yoghurt Mousse (No Added Sugar)
Video by Toasty Apron on YouTube · Open on YouTube
- Gluten-free ingredients
- Nut-free
Contains: Milk. Check labels on stock, sauces and spice mixes.
Just mango, Greek yoghurt and a little gelatin, with no added sugar: about 6 g of protein for under 100 kcal a serve, and a source of vitamin C from the mango.
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Ingredients 4
Method
Tap a time to watch that step in the video.
- Put the cold water in a small bowl, sprinkle the gelatin evenly over it and leave for 5 minutes to bloom. 3:40
- Blend the mango and Greek yoghurt until smooth and creamy. Taste it: only if the mango isn't very ripe, add a little sweetener. 3:50
- Stir the gelatin, then microwave for 20–30 seconds until fully dissolved but not boiling. Pour it into the blender and blend briefly to mix. 4:12
- Pour into 2 small jars or 4 glasses, cover and refrigerate for at least 2–3 hours, until set. 4:27
- Serve as it is or topped with a few mango chunks or coconut flakes. Keeps 2–3 days in the fridge. 4:34
Tip. The cook makes two 8-oz jars (4 serves). Use 2% Greek yoghurt for a lighter version. Gelatin is made from animal collagen, so this isn't vegetarian; agar is a common swap but sets differently.
The method is a summary in our words — the video shows every step.
One portion, ½ cup (about 115 g), gives you 1 of 4
Where the energy comes from one serve
- Net carbs 37%
- Protein 30%
- Fat 33%
For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here
Vitamins & minerals % of a day, one serve · tap for more
Vitamin B12 Source19%
0.5 µg a serve, mostly from plain Greek yoghurt (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Vitamin C Source17%
15 mg a serve, mostly from ripe mango (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Selenium Source12%
6.4 µg a serve, mostly from plain Greek yoghurt (91%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Show the other 12
Folate6%
26 µg a serve, mostly from ripe mango (71%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Calcium5%
71 mg a serve, mostly from plain Greek yoghurt (93%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin A5%
47 µg a serve, mostly from plain Greek yoghurt (51%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin B65%
0.1 mg a serve, mostly from ripe mango (59%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Potassium3%
160 mg a serve, mostly from plain Greek yoghurt (54%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Magnesium3%
11 mg a serve, mostly from plain Greek yoghurt (60%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Zinc3%
0.3 mg a serve, mostly from plain Greek yoghurt (87%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin E3%
0.4 mg a serve, mostly from ripe mango (100%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Omega-32%
0 g a serve, mostly from ripe mango (59%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Iron1%
0.1 mg a serve, mostly from ripe mango (91%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin K1%
1.8 µg a serve, mostly from ripe mango (100%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Toasty Apron; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.