Mango Cheese Mousse Cup

Mango Cheese Mousse Cup

by Warm blue 0429

4.8 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

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

Mango Cheese Mousse Cup

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

Mango Cheese Mousse Cup recipe

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

Mango Cheese Mousse Cup recipe

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

Mango Cheese Mousse Cup recipe

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

Mango Cheese Mousse Cup recipe

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

Mango Cheese Mousse Cup recipe

6. Pour the mashed mango cheese into a basin;

Mango Cheese Mousse Cup recipe

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

Mango Cheese Mousse Cup recipe

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

Mango Cheese Mousse Cup recipe

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

Mango Cheese Mousse Cup recipe

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

Mango Cheese Mousse Cup recipe

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

Mango Cheese Mousse Cup recipe

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

Mango Cheese Mousse Cup recipe

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

Mango Cheese Mousse Cup recipe

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.

Comments

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