Heart Shaped Mango Cheese Mousse

Name: Heart Shaped Mango Cheese Mousse
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Cream cheese; 420g Mango pulp; 150g Light cream; 60g milk; 20g Lemon juice; 35g Caster sugar; 15g Gelatin powder; 80g Digestive Biscuits; 40g butter

by Here comes the little fresh meat

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Today Valentine's Day, so I almost made a heart-shaped mango mousse.
I asked my husband, Valentine's Day today.
He actually replied, what then? You want to spend? You can't eat flowers and waste money. You want chocolate? Chocolate is too fattening, tell me, what do you want? How do you want to live?
Hahaha, I think about it again, I'd better make a mango mousse, and wait for my little lover to come back with me after school.
The little lover is more caring than the old lover.
Happy Valentine's Day everyone!

Ingredients

Heart Shaped Mango Cheese Mousse

1. Prepare butter and digestive biscuits

2. Put the digestive biscuits into the food processor and break them

3. Mix the melted butter and biscuits evenly

4. Pour the biscuits into the bottom of the mold, press the bottom of the spoon to compress the biscuit layer, and put the mold in the refrigerator for use

5. Take 200 grams of mango pulp

6. Add caster sugar, cream cheese, lemon juice, and milk into the food machine and stir into a smooth and smooth paste

7. At this time, you can try the taste yourself. According to the sweetness and sourness of the mango and your own preferences, add an appropriate amount of caster sugar or lemon juice. Pour the gelatin liquid (the gelatin powder is soaked in cold water for 1, 2 minutes in advance, and the insulated water melts into liquid after softening)

8. Whip the whipped cream to 6 to distribute

9. Then mix the mango cheese paste and light cream evenly

10. Take out the bottom of the biscuit fixed in refrigeration

11. Pour part of the mango cheese paste

12. Add the mango pulp that was sliced in advance

13. Pour in the remaining mango cheese paste and spread out

14. Put the mold in the refrigerator for 4 hours. When demolding, cover it with a hot towel, or blow it with hot air from a hair dryer for 1, 2 minutes, and slowly lift the mold with both hands to complete demolding

Tips:
If you don’t like to use a biscuit base, you can use a cake base instead of mango. The sweetness is different. You can try it first, and then add fine sugar according to your preference. The mousse should be kept in the refrigerator for at least 4 hours.