Peel the mangoes and cut flesh from stones. Discard stones. Blend the flesh and lime zest until smooth. Empty into large bowl and whisk in yogurt.
Step 2
Put egg whites into a large, grease-free bowl and whisk until stiff but not dry. Add sugar and whisk until thick and glossy. Using a large metal spoon, fold the whites into the mango mixture. Divide among six glasses and chill until needed.
Step 3
Cut passion fruits in half and scrape the pips and juice into a bowl. Top each mousse with a teaspoonful of passion fruit and serve.
For a smooth purée, make sure that the mangoes are ripe - they should be soft, with a sweet scent.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
