Mango Cheese

Name: Mango Cheese
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4g Gelatine Tablets; 100g Mango puree; 125g milk; 50g Light cream; 18g Caster sugar; 5g Lemon juice; Some Mango pulp

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Mango is always so attractive, both in color and taste. I subconsciously thought of mango mousse, but unexpectedly found mango cheese. Mango cheese without whipping cream seems to be a bit easier, and I haven't tried cheese before. So, just switch from mousse to cheese. Said it is cheese, in fact, it is just a custard made of milk and gelatin, which is completely different from that of fermented milk.
The amount of mango is small, so I don’t bother to use a food processor, it is troublesome to wash. Using the original mesh screen, the effect is equally good. "

Ingredients

Mango Cheese

1. Materials

2. The mango is peeled and cored, then placed in a mesh sieve, crushed and sieved to make a puree

3. Take 100 grams of puree for later use

4. Soak the gelatine tablets in ice water until soft

5. Remove and squeeze the water for later use

6. Milk, whipped cream, caster sugar, pour into the pot

7. Heat and stir on low heat until the granulated sugar is completely melted, then turn off the heat

8. Add the gelatin slices and stir until completely melted

9. Separate ice water, stir to cool

10. Pour the lemon juice and stir well

11. Pour 1/3 of the mango puree into the milk and mix well

12. Pour back into the remaining puree

13. Stir well

14. Sieved

15. Get a fine and even liquid

16. Pour into a container and refrigerate until set

17. Take it out and decorate the surface with diced mango and green leaves

Tips:
Made with fresh mango, the flavor is better. The sweetness of different varieties of mangoes is different, and the amount of sugar needs to be adjusted according to the materials used.

There is no need to boil when the milk is heated, and the sugar can be turned off after melting.