Mango cheese mousse cup

Overview

Summer is the season of mousse, ice cream and smoothies! Although my stomach is not very good, I still can't resist the temptation of these delicious desserts. I can only remind myself again and again: the right amount~ So, I had to make the mousse into small portions, and only allowed myself to enjoy one cup at a time. In fact, another advantage of making the mousse into a cup shape is that you can use as little or even no coagulant as possible to obtain an extremely wonderful taste. For example, the mango cheese mousse this time, it is not an exaggeration to say that it melts in the mouth~ The sweetness of the mango, the mellow and slightly sour cheese, and the richness of the cream, every bite is an enjoyment~~ Before eating at the end, I sprinkled some grapefruit pieces on a whim, which suddenly gave me another flavor! It’s still delicious, just more refreshing and refreshing~

Tags

• baking
• dessert
• children
• afternoon tea
• pudding
• birthday
• cream cheese
• homemade sugar-free thick yogurt
• mango pulp
• rum
• whipping cream
• fine sugar
• gelatin tablets
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients, take out the cream cheese and warm it up in advance;

   

2. 2 Soak the gelatine slices in ice water until soft, remove the gelatine slices and set aside;

   

3. 3 Cut the mango in half, make a cross cut and remove the pulp;

   

4. 4 Put the cream cheese, most of the mango pulp, sugar, salt, yogurt, and rum into the mixing barrel of a blender and beat into a puree;

   

5. 5 Leave a small portion of diced mango, put it in a bowl and refrigerate until later use;

   

6. 6 Pour the beaten mango cheese puree into the basin;

   

7. 7 Melt the gelatine sheets over water, pour into the mango cheese puree, and mix well;

   

8. 8 Whip the light cream until large lines appear, about 7 minutes;

   

9. 9 Mix the light cream and mango cheese puree evenly in batches;

   

10. 10 The mixed mousse paste should be very fine and without cheese particles;

    

11. 11 First put some diced mango at the bottom of the container;

    

12. 12 Pour in the mousse paste and refrigerate overnight, or refrigerate until completely solid before serving;

    

13. 13 You can put some diced mango or grapefruit pulp on the mousse before eating.