Mango Mousse

Add the gelatin to the cold water and let soften for one minute. Heat the mixture in a small saucepan over low heat, stirring steadily until all the gelatin is dissolved.

In a blender, mix the cubed mango, sugar, and vanilla (if needed, add a little liquid or yogurt to help it blend smoothly). Add the gelatin mixture and blend until well mixed. Transfer to a small bowl and add the yogurt.

In a chilled bowl, beat the cream until it holds stiff peaks (if you ever have trouble getting stiff peaks from your cream, try adding a little sugar). Fold the mango mixture into the whipped cream, then distribute among dessert glasses. Chill the mousse for at least 4 hours or overnight. Garnish with mango slices.