Mango Mousse

I prepared the materials and didn’t take any other photos, except for two mangoes.

Bake an 8-inch chiffon cake using the previously mentioned eggs, flour, and chopped cranberries. The steps will not be repeated here. Note that the egg whites must be beaten until they are dry and foamy (pull up the small corners) and crack. It does not affect the taste. Also, after baking, invert the egg whites until they cool down, then slice them for later use.

Cut out the pulp of 2 green mangoes, pick some neatly diced and set aside, put the rest into a blender and blend into porridge.

Pick out some neatly diced mangoes for garnish.

Puree the mango.

Soak the gelatine sheets in cold water until soft, then melt in hot water. Melt the gelatine and mix with yogurt, mango puree, and sugar. Stir evenly.

Whip light cream with sugar. I used Anchor cream, which I think is easier to whip than Domeixian, and compared with Nestlé and Domeixian, it is less likely to splash during the beating process.

Then place a piece of chiffon at the bottom of the mold, pour a certain amount of the mousse liquid mixed in the previous part, add kiwi and diced mango, cover with the second piece of chiffon piece and continue to pour the remaining mousse liquid, smooth the surface, and decorate with diced mango. Place in the refrigerator to chill for more than 4 hours.

After refrigeration, just decorate it with chocolate, fruit cereal or other things before eating.

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