Ingredients

• 1 envelope (1 tablespoon) unflavored gelatin
• 2 cups fresh mango 'puree', about 2 peeled and pitted mangoes, plus slices for garnish
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1 cup plain yogurt
• 1 cup well-chilled heavy cream

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Instructions

1. In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender, blend together the mango puree, the sugar, and the vanilla, add the gelatin mixture and blend the mixture well. Transfer 3/4 of mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, reserve 1/4 cup and fold the rest into the mango mixture gently, but thoroughly. Assemble and divide the mousse amount into 4 martini glasses placing 1/2 tablespoon mango slices and add a generous layer of mousse and another layer of the chilled cream. Chill the mousses for at least 4 hours or overnight. Garnish with mint sprigs or pomegrantes.