How to make 6-inch mango mousse

A healthy diet can make us healthier and keep us away from various diseases. In order to say goodbye to edema, let’s learn how to make 6-inch mango mousse. The method of making 6-inch mango mousse is very simple. Soak the ingredients in water for half an hour, add red dates, red rice, etc. and boil the water. Remember that the ingredients must be fresh, otherwise it will affect the taste.

1. Prepare all the necessary ingredients. The yogurt and powdered sugar are not photographed here.

2. Put the digestive biscuits in a plastic bag and crush them into crumbs with a rolling pin.

3. Heat the butter in the microwave for 7-8 seconds until melted.

4. Pour the butter into the biscuits and mix well.

5. Pour into a 6-inch cake mold, press firmly, and refrigerate.

6. Peel the mango and divide it into three portions. Use 300 grams of large pieces for the cake batter, 60 grams of large pieces for the mirror surface, and 140 grams of small pieces to add to the cake batter.

7. Put 300 grams of mango into a juicer to squeeze the juice.

8. Add a cup of yogurt to the squeezed juice, stir well and set aside.

9. Add 10 grams of gelatin powder into the milk and soak it.

10. Keep stirring until the gelatin powder is completely melted.

11. When it is warm, pour the gelatin liquid into the prepared mango paste and mix well.

12. Whip the cream. Add sugar to the whipped cream and beat until it is 70% to 80% thick.

13. Pour the prepared mango paste into the whipped cream and mix well.

14. The mousse paste is ready.

15. Pour 140 grams of small mangoes into the mousse paste and mix well.

16. Pour into a 6-inch removable bottom mold. Do not fill it too full, leave some space for the mirror surface.

17. I made a little too much mousse paste, and the rest filled two sawdust cups.

18. Cover with plastic wrap and refrigerate for more than 4 hours.

19. Make a mirror surface. Dissolve 6 grams of gelatin powder in 60 grams of water, then add powdered sugar and melt over water.

20. Mango juice.

21. Mix mango juice and gelatin liquid and stir well.

22. Use a strainer to drain off the coarse fruit particles, so that the mirror surface will be more delicate.

23. Gently pour the drained mango juice along the edge. Cover again with plastic wrap and refrigerate for 2 hours.

24. Place objects such as cups or cans under the mold to keep it suspended in the air. Use a hair dryer or a hot towel to apply around the mold to make it easier to demold.

25. The appearance of demoulding.

26. The mango mousse is out of the oven. With a little decoration, isn’t it beautiful!

27. Here’s another picture of it being cut open!

Eating out may bring various problems and may also harm your health. The method of making 6-inch mango mousse is not complicated and it is also very beneficial to your health.