I really want to try this...posting it here for later.

CARDAMOM-YOGURT MOUSSE WITH MANGO

Serves 6 - 8

INGREDIENTS

• 3 large mangoes, cut into chunks
• 2 teaspoons powdered gelatin
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 2 large egg whites
• 3/4 cup heavy cream
• 1 1/2 cups plain Greek yogurt (low-fat or full-fat)
• 1/2 teaspoon cardamom powder
• pinch salt
• 1/4 cup toasted, unsweetened coconut
• 1/4 cup unsalted, shelled pistachios

INSTRUCTIONS

1. Add the mango chunks to a medium saucepan and cook over medium heat until soft and slightly jammy with some large chunks remaining. This step is optional; if you prefer you can use fresh mango.
2. Pour 1/4 cup water into a small saucepan. Sprinkle gelatin over the water and left set aside for 5 minutes to allow the gelatin to soften.
3. Set the pan over medium heat and whisk until the gelatin is dissolved, about a minute. Add the honey and vanilla and continue to heat until honey has thinned.
4. In the bowl of a stand mixer fitted with whisk attachment, or using a handheld mixer, whip the egg whites until stiff peaks form. Transfer to another bowl and set aside.
5. Add cream to the bowl of your mixer and whip until stiff peaks form. Add the yogurt and whip until combined. Beat in the cardamom (add more, to taste) and pinch of salt.
6. Slowly pour in the warmed honey and gelatin mixture and whip to combine. The mixture may seem slightly runny at this point; this is okay.
7. Gently fold in the egg whites then spread or scoop the mousse into six separate cups. Refrigerate for 2-3 hours or until softly set.
8. Garnish with mango, toasted coconut, and pistachios, or other toppings of your choice.