Mango Mousse Cup

Mango Mousse Cup

1. Cut 100g of mango flesh, add 150g of cold water and stir into a fine mash with a cooking machine.

2. Soak the guinea pudding slices in cold water about 20 minutes in advance (ice water is best in summer), then remove the soaked guinea pudding slices and put them in another bowl, add about 50ml of cold boiled water and heat them to melt the guinea pudding slices. Pour the guinea berry slice liquid into the mango puree in step 1 and stir well and set aside for later use.

3. Pour 200ml of whipped cream into the egg beater, add all the fine sugar through the ice water, and whip it until the lines appear and flow.

4. Then pour the mango puree with the pudding liquid into the whipped cream and stir well

5. This is the chiffon cake I baked myself and cut the mousse cup in advance to the size required (you can also buy toilet paper biscuits and digest biscuits to make the sandwich, or you don’t need the sandwich to see your personal preference)

6. A piece of cake at the bottom of the mousse cup + liquid mousse + cake + liquid mousse. To make a layered mousse cup, you can also make some small decorations yourself like this

7. The finished product should be refrigerated in the refrigerator for more than 4 hours, and then put in your favorite fruit. A mousse cup combination cake is ready. Is it very appetizing? 👏🏼😛😛

8. The finished product stands at attention and stands together for a group photo 😀😀😀 haha

9. My long sauce purple after the finished product has been refrigerated! It is also super delicious when it is frozen as an ice cream ☺️☺️……

Tips:

1 It is best to use ice water to soak the guinea pudding slices in summer. It does not matter if the water is melted at about 60 or 70 degrees in the winter. Don't cook it at a high temperature for too long.
2 Chiffon cakes can be replaced with any other cakes or biscuits you like... It’s really too much trouble to make the cake yourself and then cut into shapes.
3 The random collocation of fruits is mainly the color or taste you like
4 In the summer, you can freeze the cream for 10 minutes in advance before taking it out, or it is better to send it over ice water, usually 1 or 2 minutes, it’s ok, it’s hard to get rid of it in hot weather...
This recipe is suitable for all fruit mousses. You can change mango puree into banana, apple, durian, purple potato, blueberry, strawberry, cantaloupe, kiwi... Please feel free to be happy!