Mango Mousse recipe

Mango Mousse

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To be a mousse for the most important person in life will have a happy sense of achievement Today's mousse is a four-year-old birthday cake for a little man.

Cooking ingredients

mango meat. 400g smash to make mousse liquid. 300g block to put mousse liquid. The rest is refrigerated for surface decoration. It's better to keep the peel and cut pieces fresh:800g

light cream:500ml

digestive biscuit:200g

butter:60g

gilding tablets:20g

pure milk:30g

sugar powder. The sweetness of mango can be adjusted properly:60g

Cooking Steps

Step1:Prepare the materials. Mango must choose the ripe, sweet and big mang

Step2:Make the bottom of the cake. Heat the butter oven into liquid for standby. Use the cooking machine to break the prepared digestive cake. Use the cooking machine to make it delicate. The bottom of the cake is not easy to crack

Step3:Mix the bottom of the cake. Compact it in various ways If you want to taste crispy and crispy, put it into the preheated oven and bake for about three minutes. Refrigerate after coolin

Step4:Cut the mango meat and use the cooking machine to break it into mango pure

Step5:Beaten mango pure

Step6:The gilding scissors are cut into pieces. Pour in the milk and heat it to liquid. I think the effect of gilding is better than that of gelati

Step7:Whipped cream with sugar powder until fluffy. The liquid may flow. The texture will not disappear easily

Step8:This state is the most appropriat

Step9:Mix the cooled gilding slices with mango juice

Step10:Mix slowly and evenl

Step11:Mixed mouss

Step12:Pour mousse liquid into mousse mol

Step13:Evenly sprinkle the cut mango seeds, wrap the plastic wrap and refrigerate for more than 4 hours.

Step14:Forming. Demoulding of air duct blow mould or hot towel application moul

Step15:Shape. Mango grain pavement

Step16:Covered with tin paper. Easy separatio

Step17:Full of sense of achievement

Cooking tips:If the bottom of the digestive biscuit is for the taste of crispness, it can be baked in the oven after the butter mold is stirred. The gilding scissors are cut into pieces and put into the milk to be melted in the minimum heat. Note: the mango solution must be prepared with the cooking machine before proceeding. Otherwise, it is easy to solidify after cooling. If the conditions allow, the mousse pad wrapped tin paper will be very good to separate mousse. Mango with surface decoration is used for cutting after molding. This is an eight inch measurement. There are skills in making delicious dishes.