Mango Mousse Cup
1.
Peel the mango, cut the pulp and set aside
2.
Take 150 grams of mango pulp and 100 grams of milk into the blender
3.
Whip into mango puree and take out
4.
Add 7 grams of soaked gelatine slices, add until the gelatine slices melt, let cool
5.
Whip the whipped cream with white sugar to six or seven minutes, add to the mango puree
6.
Stir evenly into a mango mousse
7.
Put a small amount of mango cubes in the cup, then pour the mango mousse into the cup, and keep it in the refrigerator until slightly set
8.
Take 50 grams of mango and 20 water to make a mango puree, add 3 grams of gelatine slices
9.
Pour it on the solidified mango mousse cup and keep it in the refrigerator for three to four hours. You can decorate it slightly when you eat it.
Tips:
1 Whip the whipped cream to six or seven minutes. Don't whip too much, the taste will be hard. My mousse is not very sweet. If you like sweetness, you can add it to about 15 grams.
2 Gelatine tablets can be adjusted according to personal choice, within 5-10 grams are all possible