Mango mousse cup

Peel 100g of mango pulp, add 150g of cold boiled water and use a food processor to blend into a fine paste

Soak the jelly pudding slices in cold water about 20 minutes in advance (it is best to use ice water in summer). Then take out the soaked jelly pudding slices and put them into another bowl. Add about 50ml of cold boiling water and heat to dissolve the jelly pudding slices. Then pour the jelly pudding slices liquid into the mango puree in step 1, mix thoroughly and set aside

Pour 200ml of whipped cream into a mixing bowl, add all the caster sugar and beat through ice water until texture just appears and can flow

Then pour the mango puree with Ji Pudding liquid into the whipped cream and mix thoroughly

This is the size required for the chiffon cake I baked myself and cut the mousse cup in advance (you can also buy toilet paper biscuits and digestive biscuits to make the sandwich, or you can skip the sandwich depending on your personal preference)

At the bottom of the mousse cup, use a piece of cake + mousse liquid + cake + mousse liquid to make a layered mousse cup. You can also make some small decorations like this

The finished product should be refrigerated for more than 4 hours, then add your favorite fruits and a mousse cup combination cake is ready. Isn’t it very appetizing👏🏼😛😛

The finished product stands at attention and takes a group photo together😀😀😀Haha

After the finished product was refrigerated, I turned purple! It’s also super delicious when frozen as ice cream☺️☺️…

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