1. The mango is peeled and pitted, only the pulp is taken and cut into small pieces,
2. Then the mango flesh is beaten into mango puree with a food processor,
3. Soak the gelatine powder in clean water for 5 minutes, then heat the water and stir until it is fully dissolved.
4. Add whipped cream to fine sugar, beat to six with an electric whisk to distribute,
5. Pour the mango puree and mix well,
6. Pour the gelatin solution and stir evenly,
7. Sift the mousse,
8. At this time the mousse paste is very delicate,
9. Pour it into a pudding bottle, exactly 5 bottles,
10. Put it in the refrigerator, keep it overnight, take it out the next day, and decorate with mango.
Tips:Fully ripe mangoes are very fragrant and sweet. If you are not a sweet tooth, you can make mango desserts without adding additional sugar. The sweetness of mangoes is very suitable.
