How to make mango cheese mousse

Mango cheese mousse is a very common recipe that many people know how to make. It is also very easy to eat with rice and does not use many ingredients. Its nutritional value is immeasurable. It can be eaten with staple foods and can also provide the body with a variety of nutrients. You must learn this good recipe for eating with rice!

1. Melt the butter and mix it with the biscuits. Wrap the mousse ring tightly and flat with plastic wrap. Pour the biscuits on the bottom and press them firmly. Keep in the refrigerator

2. Sugar and water

3. Bring to a boil

4. Put the egg yolks in a bowl and slowly pour the boiling sugar water along the edge, stirring as you pour. To avoid overcooking the eggs

5. Soak the gelatin in cold water until it is soft. Add it to the egg yolk while it is still hot and allow it to melt completely. If it has not melted, heat it in a water bath.

6. Add mascarpone paste and mix well

7. Add the whipped milk and stir evenly without using too much force. The ratio of whipped milk to sugar is 10:

8. Pour the slurry into the biscuit film, half

9. You can add some fresh mangoes for a better taste.

10. Add the remaining slurry, leaving 1 cm of space on the top, and freeze it in the refrigerator until it solidifies.

11. Add pure water to the fruit puree and stir evenly, then heat it in an induction cooker.

12. Add gelatin until completely melted.

13. Wait until it is slightly cool and the mousse solidifies, then slowly add the fruit puree. Fill

14. Place in the refrigerator for 1.5 hours

15. Remove the frozen pieces from the mold by using a torch or a hot towel.

16. Complete it, put a strawberry cut in half in the middle and blueberries around it. Simple and elegant. Dust with powdered sugar

17. Posing