Hello chowhounds! Looking for some help here. Yesterday I came across the most delicious avocado dessert dish (for Bay Area hounds, this was in Delica, in the Ferry Building). It was an avocado pudding, or perhaps a mousse, with a lovely mango salsa on top. I'm quite sure the avocado part involved both sugar and lime juice, but I have no idea what else gave it that lovely, light texture. The recipes I've found so far use gelatin (which I'm pretty sure wasn't involved) or condensed sweetened milk, which seems like something that would make it even richer. Any ideas on what to do with an avocado that would lighten it up, give it a chocolate-mousse-y texture? Any help would be greatly appreciated!