Mango Mousse

Overview

How to cook Mango Mousse at home

Tags

• baking
• dessert
• birthday
• butter
• chocolate biscuits
• mango
• mango cubes
• whipping cream
• white sugar
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Cookies

   

2. 2 Weigh 80 grams of biscuits and grind them with a food processor or a rolling pin.

   

3. 3 Put 40 grams of butter in a bowl, and after it melts (take another bowl of boiling water and put the bowl of butter in it to melt it quickly), add it to the biscuits. Mix well. Place into a 6-inch mold and flatten with a spoon. Refrigerate. Once the mousse filling is ready, you can take it out.

   

4. 4 Cut the mango into cubes and puree.

   

5. 5 grams of light cream, pour in 30 grams of sugar. Use a whisk to beat until smooth.

   

6. 6 Friends, please note that the whipping cream should be whipped at a low speed at the end. I accidentally over-whipped it, which made it difficult to mix with the mango puree.

   

7. 7 Soften 10 grams of gelatine sheets in cold water. After it becomes soft, add 60 grams of milk and heat until the gelatine slices melt. After melting, remove from pan and cool.

   

8. 8 Mix the melted milk jelly with the mango puree whipped cream and stir evenly.

   

9. 9 Pour the mousse liquid into the mold. It can be refrigerated for 4 hours.

   

10. 10 After softening 5 grams of gelatine, add 80 grams of milk, 10 grams of whipping cream, and 10 grams of white sugar and heat until melted. (10 grams of whipping cream does not need to be whipped. In fact, it doesn’t matter whether you add whipping cream or not, or add more.) Cut the mango into cubes and put it into the mold, and add the cooled milk liquid. Refrigerate for 2 hours.

    

11. 11 After taking out the mold, place it on the cup and blow it around with a hair dryer to release it easily. Cut it into pieces for everyone to use.

    

12. 12 Delicious and beautiful. Everyone try it!