How to make 6-inch mango mousse (8-inch ingredients x 2)

The main advantage of eating out is that it saves trouble. The disadvantage is that you may inadvertently eat something that is not good for your health, such as too much MSG. If you want to avoid this, you should learn to cook by yourself. The method of making 6-inch mango mousse (8-inch ingredients × 2) is not difficult to learn. As long as you master the skills, you can quickly make delicious dishes.

1. Prepare all materials and tools

2. Put some water in the refrigerator to freeze and use it to whip the cream

3. Wrap the digestive biscuits in plastic wrap and crush them.

4. Melt the butter over water.

5. Add the melted butter to the crushed digestive biscuits and mix well.

6. Step 5 Pour into a 6-inch mold and press flat and tightly. Refrigerate.

7. Dice all mangoes and plums.

8. Take 200 grams of mango cubes and squeeze them into paste with a juicer. Put the rest in the refrigerator.

9. Set aside 2 spoons of mango paste, add the remaining 10 grams of gelatin powder and mix well. Cook and stir while boiling until the gelatin powder melts. Let cool.

10. Take out the ice water and pour it into the basin.

11. Add 50 grams of whipped cream to sugar, place a bowl over cold water, and beat with a whisk on medium speed until 60% done. That is, when you lift the whisk, the cream that falls down will accumulate and will not disappear immediately. The whole is in the form of liquid flow.

12. Pour the whipped cream into the mango paste in three batches and mix evenly using a folding technique. Mousse is fine.

13. Take out the refrigerated digestive biscuits, pour half of the mousse liquid, add mango cubes, black plum cubes

14. Pour in the other half of the mousse. Gently shake to make the surface of the mousse smooth.

15. Wrap the prepared mousse with plastic wrap and put it in the freezer for about 40 minutes until the surface solidifies.

16. Add 3 grams of gelatin powder to the reserved mango paste, stir well, and heat over water until the gelatin powder melts. The gelatin is ready.

17. Take out the frozen mousse, put the fruit on it, pour in the gelatin, and continue to refrigerate for 4 hours before eating.

We can be in a good mood only after eating well. The method of making 6-inch mango mousse (8-inch ingredients × 2) is very simple. Those who want to cook by themselves but don’t know where to start might as well learn more.