6 inch Mango Mousse (digestive biscuit base)

Published Feb 15, 2022 at 17:20pm ET


6 inch Mango Mousse (digestive biscuit base)

Food Material List

  • 1 Mango 12
  • 2 Gelatin sheets 3 tablets + 1 tablet

Operational steps

  • 1 Cut mango into small pieces
    6 inch Mango
  • 2 After soaking 2.5 pieces of gelatin tablets in water, add 35g milk and simmer the gelatin tablets slowly, then leave the fire immediately and sit in cold water for cooling.
    6 inch Mango
  • 3 150 g light butter is just as good as striation. It doesnt need to be beaten for a long time.
    6 inch Mango
  • 4 Digestive cakes are crushed with rolling pins and some are cold and white. Some are butter. I think its too fat. So its better to be cold and white and satisfy the mouth. Its not too fat. Its contradictory. Mix the mango paste, whipped cream and gelatin milk evenly and pour into the mould. I mix it with a cooking machine, so its easier.
    6 inch Mango
  • 5 Pack and refrigerate in refrigerator for 4 hours before making mirror.
    6 inch Mango
  • 6 First, soften half of the gelatin tablets with cold water, then use it in a few minutes. Put it in 30g water and boil it slowly, then leave the fire immediately.
    6 inch Mango
  • 7 30 g mango plus 5 g or so cool white to start with a cooking machine to make mud, and then cool with the gelatin slices of water and evenly slowly pour on the surface with a spoon.
    6 inch Mango
  • 8 Continue to wrap up and put it in the refrigerator. After solidification, cover it with a hot towel before demoulding.
    6 inch Mango
  • 9 Decorate the way you like, children like mango, I put a mango flower, beautiful, pack it, make gifts for children, how happy!
    6 inch Mango
  • 10 Another picture is floating.
    6 inch Mango

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Healthcare food category

Oven recipes, Snack, Braise, Creative dishes, Children, Night snack


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