Cooking Steps

Coconut Mango Mousse cup

Coconut Mango Mousse cup

A few days ago, many friends at home sent some mangoes, which are almost broken when they are left at home, so they used them to make this ~ the taste is very fresh ~ friends who like it can try it~
Main Ingredients
Auxiliary Ingredients
-- Cooking Steps --
Coconut Mango Mousse cup
Step 1 . After preparing the materials, wash the gelatin slices with cold boiled water, soak them in frozen coconut milk, and soak them until soft.
Coconut Mango Mousse cup
Step 2 . Cut the mango meat with a knife, and take a small number of parts with beautiful colors to cut the grid for use.
Coconut Mango Mousse cup
Step 3 . The rest of the pulp, add sugar and condensed milk and use a blender to make mud. I don't have a blender. I beat it with a rolling pin and then beat it with an egg beater.
Coconut Mango Mousse cup
Step 4 . I probably hit this level, and then pick out the bigger ones. Friends with blenders can make more delicate purees.
Coconut Mango Mousse cup
Step 5 . Beat the light cream with ice water until it is six times distributed. The lines will appear just after the stroke, but will not disappear immediately.
Coconut Mango Mousse cup
Step 6 . Pour the puree into the whipped cream, and mix it evenly by turning. Then pour it into the mousse cup.
Coconut Mango Mousse cup
Step 7 . Wait for the mousse cup to freeze for 20 minutes, take it out, and gently spread the refrigerated coconut milk on it with a spoon. (Be careful not to pour directly to avoid breaking the bottom layer and losing the layering effect.)
Coconut Mango Mousse cup
Step 8 . Finally, gently and evenly spread the fruit flesh that was cut into lattices in the middle of the cup surface, and refrigerate it for 4 hours before serving.
Coconut Mango Mousse cup
Step 9 . Fresh sour and sweet taste, you deserve~^@^
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