Lychee Yogurt Mousse with Tropical Fruits

lychee mousse 2

Its been ages since I have posted a dessert recipe. I was looking forward to making something sweet. But I have put on weight and really can’t handle any more weight gain. So I wanted to make something light and refreshing without being sinful. And also seasonal. Lychees – juicy, plump and sweet- are in season and I wanted to incorporate them in some way.


A search for lychees on foodgawker revealed mousse’s with lychee or drinks with lychee. Heavy cream, eggs, full fat milk featured in all recipes and while my heart as tempted my waistline said a firm “No”.  Not till I lose another 10 lbs or so.

I continued searching online and came across this concept of yogurt mousse. Made with drained thick yogurt, this looked light, refreshing and healthy. Something like Indian Srikhand or Middle Eastern Labneh but with gelatin. Akin to Italian Panna Cotta but without the cream. I was intrigued and decided to give it a try. Yogurt was left to strain in a cheese cloth over a bowl. Fresh lychees were promptly peeled, de-seeded and pureed. Everything was mixed together and left to set in the refrigerator for a couple of hours.

We went out to do some chores, came back home to a creamy dessert. Lightly sweetened and naturally flavored it was a hit. The diced mangoes complemented the lychee yogurt. Kiwi’s added a hint of tartness and crunch with its seeds.

We could make only 2 servings as we didn’t have too much yogurt on hand. But this recipe can be easily scaled up for a party or a potluck. Individual cups make serving a breeze. I am going to make this again – probably with peaches and tender coconut! Yumm!

Lychee mousee eaten

Lychee Yogurt Mousse Recipe

For mousse

  • 2 cups yogurt
  • Fresh Lychees – 10 (peeled and de-seeded) (Or use canned lychees, drained and patted dry)
  • 1/4 cup sugar ( optional on sweet the fruit it) (skip if using canned as they would be sweetened with syrup)
  • 1 packet unflavored gelatin (or agar-agar if vegetarian)

For garnish

  • 1 small mango diced
  • 1/2 kiwi peeled and sliced
  • Fresh lychees, peeled and de-seeded

1. Set a colander over a bowl. Drape a cotton cloth over it. Pour the yogurt in it. Gather all the ends together and form a pouch. Squeeze the top to remove moisture from the yogurt. Let this sit for an hour or so.

Remove the drained thick yogurt in a bowl.

2. Puree the lychees in a blender with sugar.

3. Sprinkle the gelatin on lychee puree and let sit for 5 minutes to bloom.

4. Pour the lychee mix on the yogurt. Mix well.

5. Ladle the mix into serving bowls and refrigerate for couple of hours. For larger serving size, refrigerate overnight else the center may not set well.

6. Garnish with fruits and serve chilled.


About rutujak

A travel addict, self confessed foodie and a mom trying to make SFO my home after a decade in Seattle and a stint in Hyderabad, India.

Posted on June 10, 2013, in Desserts, Food and tagged , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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