Mango Cheese Mousse Cup

Name: Mango Cheese Mousse Cup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 170g Mango pulp; 60g Homemade sugar-free thick yogurt; 120g Cream cheese; 50g Light cream; 6~9g Gelatine Tablets; 25~30g Caster sugar; A handful of salt; 5ml rum

by Warm blue 0429

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Summer is the season of mousse, ice cream and smoothies wow!
Although my stomach is not very good, I still can't resist the temptation of these delicious desserts. I can only tell myself again and again: moderate amount~
So, I had to make the mousse into small portions, and only allowed myself to enjoy a cup of satisfaction each time.
In fact, another advantage of making mousse into a cup is that you can use as little coagulant as possible or even without coagulant, so as to obtain an extremely wonderful taste.
For example, this time "Mango Cheese Mousse", it is said that it melts in the mouth, it is not an exaggeration~
The sweetness of mango, the mellow and slightly sour cheese, and the richness of cream, every bite is enjoyable~~
Before finally eating, I sprinkled some grapefruit diced on a whim, and suddenly it was another flavor! It’s still delicious, but it’s more refreshing and cool~"

Ingredients

170g Mango Pulp
60g Homemade Sugar-free Thick Yogurt
120g Cream Cheese
50g Light Cream
6~9g Gelatine Tablets
25~30g Caster Sugar
A handful of Salt

Buy on JD Buy on Amazon
5ml Rum

Mango Cheese Mousse Cup

1. Prepare all kinds of ingredients, take out the cream cheese in advance and warm it back and forth;

2. Soak the gelatin slices in ice water until they become soft, then remove the gelatin slices for later use;

3. Cut the mango in half, draw a cross knife, and take the pulp;

4. Put cream cheese, most of the mango flesh, sugar, salt, yogurt, and rum into the mixing bucket of the mixer to puree;

5. Leave a small portion of diced mangoes, put them in a bowl, refrigerate for later use;

6. Pour the mashed mango cheese into a basin;

7. Melt the gelatine slices in water, pour it into the mango cheese puree, and mix well;

8. Whip the whipped cream until large lines appear, about 7 minutes;

9. Mix the whipped cream and mango cheese puree in portions;

10. The mixed mousse paste should be very delicate, without cheese particles;

11. Put some diced mangoes on the bottom of the container;

12. Pour in the mousse paste, then put it in the refrigerator overnight, or refrigerate until it is completely solidified before serving;

13. You can put some diced mango or grapefruit pulp on the mousse before eating.

Tips:
1. Cream cheese should be softened in advance. If the time is not enough, you can also wrap it in plastic wrap and use a microwave to soften it;

2. I use homemade very rich sugar-free yogurt. If you use commercially available yogurt, the amount of sugar should be reduced, and gelatin tablets may need more;

3. Don't over beat the whipped cream, it will affect the taste, and it is not conducive to mixing with the cheese paste;

4. The amount of gelatin can be adjusted according to your preference. If you like a soft and tender taste, use less gelatin. If you like Q bombs, use more. If you take it out or give it away, it is recommended to add a little more gelatine tablets.