Pistachio Mango Mousse - cooking recipe

Ingredients

1 large mango, peeled, seeded and chopped
1 tbsp unflavored gelatin
1 cup low fat Greek plain yogurt
1/2 cup light coconut milk
2 tbsp lemon or lime juice
1/2 tbsp sugar
1/2 cup chopped unsalted pistachio kernels

Preparation

Puree mango until smooth. Measure 1 cup puree (use any remaining puree in smoothies). Place four 1-cup serving glasses on a tray.
Sprinkle gelatin over 2 tbsp boiling water in a small bowl. Stir until completely dissolved. Cool slightly.
Whisk mango puree, yogurt, coconut milk, lemon juice and sugar in a large bowl. Whisk in gelatin mixture until well combined. Pour mixture into prepared glasses. Refrigerate 4 hours or until set. Serve sprinkled with chopped pistachios.