Ingredients (4 persons)
- 1 mango
- 3 Greek yogurts
- 150 ml of liquid cream
- 3 tablespoons of sugar
- 1 chorrito from Cointreau
- Peppermint
Elaboration
Chop part of the mango into 16 little pieces to decorate later. Crush the remaining mango with the mixer until it is like a puree. If you want, you can add a splash of cointreau.
We put the liquid cream and the sugar in the glass of the blender to assemble it, but we must leave it half assembled. Mix the yogurt with the previous cream, with enveloping and smooth movements so that the cream is not dismantled. Then we distribute the yogurt and cream mixture in four glasses. Add the mango puree on top, to finish decorating with the mango and mint sprinkles.
We must have everything prepared and put in the refrigerator, but better to finish assembling the dessert just before serving it (add the mango puree and garnish), if we do not want the yogurt mousse to be mixed with the mango puree.