Mango cheese

Overview

Mangoes are always so appealing, both in color and taste. I subconsciously thought of mango mousse, but unexpectedly found mango cheese. Mango cheese, which does not require whipping cream, seems to be a little easier, and I have never tried cheese before. So, just switch from mousse to cheese. It is said to be cheese, but it is actually just milk jelly made by condensing milk and gelatine. It is completely different from the fermented milk product. I use less mango, so I’m too lazy to use a food processor and it’s quite troublesome to wash. Using the mesh sieve from the primitive era, the effect is just as good.

Tags

• dessert
• drinks
• children
• afternoon tea
• fast food
• mango pulp
• mango puree
• whipping cream
• fine sugar
• gelatin tablets
• lemon juice
• milk

Ingredients

Steps

1. 1 Materials

   

2. 2 Peel and core the mango, crush it in a mesh sieve and sift into puree

   

3. 3 Take 100 grams of fruit puree and set aside

   

4. 4 Soak gelatine sheets in ice water until soft

   

5. 5 Take it out, squeeze out the water and set aside

   

6. 6 Milk, light cream, caster sugar, pour into the pot

   

7. 7 Heat and stir over low heat until the fine sugar is completely dissolved, turn off the heat

   

8. 8 Add gelatine sheets and stir until completely dissolved

   

9. 9 Separate ice water and stir until cool

   

10. 10 Pour in the lemon juice and stir evenly

    

11. 11 Pour 1/3 of the mango puree into the milk and stir evenly

    

12. 12 Pour back into the remaining puree

    

13. 13 Mix well

    

14. 14 Filter

    

15. 15 Get a fine and uniform liquid

    

16. 16 Pour into a container and refrigerate until solid

    

17. 17 Take it out and garnish it with diced mango and green leaves