Mango Mousse Cup

Mango Mousse Cup

1. Pour 80ml of warm water into the measuring cup, add gelatin powder, stir to dissolve

2. Add white sugar and stir to melt (if the sweetness is not enough, add more), set aside to cool

3. Peel the mango and cut into pieces (reserve a little for later)

4. Put the mango flesh into the food processor, add milk

5. After stirring, there is no pulp

6. Take another clean bowl, pour 100 grams of whipped cream, and beat with an electric whisk until 80% of it is sticky

7. Stir and mix the whipped cream and mango juice evenly

8. Cut the remaining mango into slices and diced shapes, and spread them evenly around the wall of the cup, so that the fruit will not be completely submerged after the cream paste is poured in, and the fruit can be seen through the glass, which is more beautiful

9. Pour a nine-cent full cream paste into the cup, put it in the refrigerator for at least 4 hours, and it can be eaten when it is set

Tips:

1. Both gelatin solution and mango juice can increase or decrease the amount of sugar according to personal preference.
2. Whip the cream until it is more viscous and does not need to be too hard.