Method

• 1.
  Place ¼ cup (60ml) cold tap water in a small shallow bowl and sprinkle the gelatine evenly over the top (do not stir). Set the bowl aside to allow the gelatine to soften, 5 to 10 minutes.
• 2.
  In a small saucepan, combine the yolks and sugar and whisk vigorously, making sure no unincorporated sugar is trapped around the sides, until the mixture is pale and thick, about 2 minutes. Stream in the orange and lemon juices, whisking constantly and scraping around the sides, until the mixture is smooth. Whisk in the cardamom and ½ tsp fine salt.
• 3.
  Place the saucepan over medium-low heat and cook, stirring constantly, until the foam has subsided and the curd is thick enough to coat the back of a spoon, about 5 minutes. Immediately remove the saucepan from the heat and scrape in the softened gelatine, which will have solidified. Whisk briskly for about 30 seconds to dissolve the gelatine.
• 4.
  Add the mango directly to the saucepan with the curd and stir to combine. If using frozen mango, set the saucepan aside until the mango is mostly thawed, about 5 minutes. Transfer to a blender and whiz until completely smooth (or use a handheld blender). Measure out 1 cup of the mango curd and set it aside at room temperature.
• 5.
  Whisk the yoghurt into the remaining curd until smooth. Set aside.
• 6.
  In a large bowl, using a hand mixer, beat the cream on low speed to start and gradually increase the speed to medium-high as it thickens, until you have a firmly whipped cream that holds a stiff peak.
• 7.
  Scrape the curd/yoghurt mixture into the bowl with the whipped cream and fold gently with a flexible spatula until combined and just a few streaks remain.
• 8.
  Dividing evenly, spoon the mixture into eight serving glasses. Tap the glasses gently on the counter to help the mousse settle, then top each with about 2 tbs of the reserved curd. Cover the glasses and refrigerate until the mousse is cold and set, at least 4 hours.