1. Gelatine tablets are softened with ice water
2. Add gelatine tablets into 60° warm water
3. Cut the mango into small pieces, add icing sugar, and puree it with a food processor
4. Beat the cheese smoothly with a manual whisk, don’t overdo it
5. Add mango puree and mix well
6. Heat the lemon juice for 1-2 minutes
7. Gelatine tablets are heated under water, not exceeding 85°, which will affect its condensing power
8. Add the gelatin liquid to the mango cheese puree and mix well
9. Add the lemon juice to the mango cheese puree and mix well
10. Beat the whipped cream into 7 for distribution, it is fluid and will not sink when dripping
11. Take 1/3 of the whipped cream and add it to the mango cheese paste, mix well
12. Add the remaining whipped cream and mix well
13. Pour the mango cheese paste into the mousse cup and put it in the refrigerator for more than 4 hours. After the refrigeration has solidified, decorate the top with an appropriate amount of mango cut into small pieces
Tips:1. Gelatine tablets should be soaked in ice water, if cold water is used, it will melt into the water;
2. It is easier to melt into mango puree with powdered sugar;
3. The lemon juice is heated to destroy its anticoagulant effect.
