Mango Mousse

Mango Mousse

by Pomegranate tree 2008

5.0 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Mango is also known as honeywang, boring fruit, tongguo, wangguo, and lemon fruit. Mango has a very high vitamin A content, which is very rare in fruits. It is also rich in vitamin C, as well as cellulose, protein, minerals, carbohydrates, etc. Mangoes have diuretic, stomachic, and thirst quenching effects. Combining the advantages of tropical fruits, mango is also known as the king of tropical fruits.
Suitable for spring in 5.6 months.

Ingredients

Mango Mousse

1. Cut the mango from the middle, take out the pulp inside,

Mango Mousse recipe

2. Use a food processor to make mango puree for later use,

Mango Mousse recipe

3. Cool the hot water to about 60 degrees, add gelatine powder, mix well,

Mango Mousse recipe

4. The biscuits are crushed with a rolling pin and mixed in the softened butter,

Mango Mousse recipe

5. Spread the mixed biscuits on the bottom of the mold, compact them, put them in the refrigerator for more than 30 minutes until they solidify.

Mango Mousse recipe

6. Pour the mango puree into the gelatin liquid, mix well,

Mango Mousse recipe

7. Just add the whipped cream and sugar until the lines appear, that is, distribute 5 or 6,

Mango Mousse recipe

8. Pour the mango puree into the whipped cream, mix well,

Mango Mousse recipe

9. Pour the mousse liquid into the mold and put it in the refrigerator for more than 4 hours until it is set.

Mango Mousse recipe

10. Take out the formed mousse cake, blow around the mold with a hair dryer for about 2 minutes, then the mold can be demolded.

Mango Mousse recipe

11. Set the plate and decorate it with sugar beads and strawberries. Isn't it more beautiful?

Mango Mousse recipe

Tips:

When demolding, be careful not to blow for too long, otherwise it will melt too quickly.

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