1. Prepare ingredients: 25ml milk, 7g auspicious powder.
2. 55 grams of light cream and 80 grams of cream cheese.
3. Dice the mango and set aside. (The mango diced is divided into 60 grams and 100 grams, and the 100 grams are placed in the refrigerator.)
4. 15 grams of sugar, 60 grams each of chocolate biscuits and finger biscuits.
5. Crush the finger biscuits and the chocolate biscuits separately.
6. Put the chocolate biscuits into the mousse cup first.
7. Compaction. spare.
8. Mix milk and Geely powder, soak the Geely powder softly.
9. The cheese is softened and the sugar is mixed and stirred well.
10. Put in the soaked auspicious batter. Stir well.
11. Divide 60 grams of the diced mango into the sliced mango, grind it, (do not use a grinder, a little bit is best), mix the cheese paste, and stir well.
12. Whip the whipped cream for about 6-7 percent and mix it with the cheese batter.
13. Mix well. The cheese paste is ready.
14. Pour the cheese paste into a mousse cup filled with chocolate chip cookie crumbs.
15. Add finger cookie crumbs in the middle.
16. Add a layer of cheese paste. Put it in the refrigerator for more than 2 hours.
17. Take out the diced mango and place it on the frozen cheese, and you can enjoy it.
18. Finished picture
Tips:Don't use a crusher to crush the mango, a little bit is best. The biscuits can be crushed by hand. A little grainy taste better.
