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Feta and cucumber mousse with mango salsa

Recipe from: 2/1/2004 12:00:00 AM

Ingredients 11
Servings 6
Time 30 minutes, plus setting time


  • 0.25
    cucumber, finely grated (with skin)
  • 200
    feta cheese
  • 400
    plain Greek yoghurt
  • 20
  • 60
    roasted pumpkin seeds
  • melba toast, to serve
  • 1
    ripe mango, peeled and diced
  • 30
    finely chopped fresh coriander
  • 1
    small onion, finely chopped
  • 1
    chilli, finely chopped


Squeeze excess liquid from the grated cucumber.
Mix feta cheese and yoghurt to make a smooth paste.
Add grated cucumber, salt and freshly ground black pepper, to taste.
Put gelatine in a small bowl and add 30 ml water.
Allow to soak for five minutes, then heat in a microwave for a few seconds until melted.
Set aside to cool.
Add some ciucumber mixture to the gelatine, stir well and then stir into the remaining cucumber and feta mixture.
Divide mixture among six small moulds or put into one large mould.
Cover with plastic wrap and refrigerate until set.
Salsa:Mix all the ingredients.
To serve:Dip the bottom of the moulds into hot water for a few seconds.
Loosen the edges of the mousse and unmould onto plates.
Spoon mango salsa around each mousse and sprinkle with pumpkin seeds.
Serve melba toast on the side.

Read more on: dairy  |  microwave

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