Mango Mousse
by Flowers bloom in thirteen months
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare ingredients
2. Soak the gelatine slices in cold boiled water
3. Mix the melted butter and biscuits evenly and flatten them on the mold, and put them in the refrigerator for later use.
4. Peel and core the mango into a food processor to make a puree.
5. The soaked gelatin tablets are melted in water and added to the fruit puree and stirred evenly.
6. The whipped cream is beaten with sugar until it becomes a flowing state where the lines disappear immediately. (The amount of sugar is added according to the sweetness and sourness of the pulp)
7. Stir the whipped cream and fruit puree evenly and pour it into the mold removed from the refrigerator, gently flatten it and put it in rock sugar for storage.
8. After refrigerating overnight, take it out and decorate.
