Coconut Milk Mango Mousse Cup
Overview
Many friends at home sent me some mangoes a while ago, and they almost went bad if I left them alone, so I used them to make this~ The taste is very fresh~ Friends who like it can try it~
Tags
Ingredients
Steps
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After preparing the ingredients, wash the gelatine sheets with cold water, soak them in frozen coconut milk, and set aside until soft.
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Cut out the mango flesh with a knife, take a small amount of the better-colored parts, cut them out and set them aside.
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For the remaining pulp, add sugar and condensed milk and puree with a blender. I don't have a mixer, so I pounded it with a rolling pin and then beat it with a whisk.
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I probably beat it to this level, and then picked out the larger ones. Friends who have a blender can make a more delicate puree.
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Beat the whipping cream over ice water until it's about 60 centimeters long, just enough so that lines can appear, but they won't disappear immediately.
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Pour the pureed fruit into the whipped cream and mix evenly using a stirring technique. Then pour into a mousse cup.
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Wait for the mousse cup to freeze for 20 minutes. Take it out and use a spoon to gently spread the chilled coconut milk evenly on it. (Be careful not to pour it directly to avoid breaking the bottom layer and losing the layering effect.)
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Finally, spread the fruit pulp previously cut into a grid shape gently and evenly in the middle of the cup noodles, and then place it in the refrigerator for 4 hours before eating.
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You deserve the fresh and sour taste~…^@^
