Coconut mango mousse
By VicentaLakin
There's a gap between aesthetics and technology, and every time I take a picture, I'm gonna spit blood! Look at a lot of manning. The formulations produced by Gomez are essentially mangoes, milk, yoghurt, fresh water or orange juice. But after doing it a few times, it feels like the mango smell hasn't been released! The most frequently made of sweet drinks in the home is the coconut mango similite, which, no matter how many times it takes, has no share of my share. Inspired by this sweetness, the milk from Moose's liquid formula was replaced by coconut milk, and a large spoon of coconuts was added. Coconuts and mangoes, both of which are perfectly integrated, have been folded into their fragrance in the course of mixing and making! When it's in the freezer, the ice bar in the house may have been stung by the rabbits, but it's been waiting all afternoon for an extra drop! The next morning, when it was sent to the big freezer, even with lemonade, the color was somewhat affected! However, the taste is as sweet as ever; a taste, a moment, will make you feel happy! Let the coconuts and mango carry your taste buds for a new experience!
Recipe Recommendations
- large mango of 2
- small mango of 2
- light cream 300 grams
- Oreo cookies art. 1
- coconut milk 40 grams
- white sugar 60 grams
- butter 40 grams
- gelatin tablets art. 2
- lemon
- coconut 1 tablespoon
- sweetening
- other
- several hours
- ordinary
Steps for Coconut mango mousse
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Material chart
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I. Crush them first
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Butter to the microwave for two minutes
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Combination of butter and cookies
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Down to the bottom, six inches
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ii. Make Moose a half-Gilitin, immersed in cold and white
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The big mango went to the core, and the cedin immediately mixed into lemon juice to prevent color change
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Smash it to the paste
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Two sizes, large 230 grams of moose, 90 grams of mirror
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Big mango mud with 20 grams of sugar
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Add a big spoon of coconut
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Add coconut milk
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The bubbled glitting melts
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The melted glitting joins the mango mud, so they mix it up
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Cut a little mango to the nuclei, Chetin. Cream cream: 40 grams of fine sugar added to the light cream and then added to the stripes (thermal heat needs to be spread in ice)
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Mango muddled three times evenly mixed with light cream, and Moose was ready
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Take out the bottom of the cake and pour half the moose first
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The little mango-ding that was cut
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Another half of the mousse fluid, flatten the surface, and put it in a freezer for more than four hours
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iii. Mango mirrors produce another half of the glitting soaked into cold and white bubbles. Half of the bubbled glittin's insulated water melts
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Take out a little mango mud, put in 30 grams of sugar or smooth and smooth mix
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Add the melted glydine to the mango mud and mix it evenly
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Five, take out the frozen mousse, slowly roll the mango mud out of the side, gently turn around, shake it and drop it in the fridge. Refrigeration
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Beautiful?
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Now we'll make mango roses: take a little mango to the core and cut the thin slices; pick a little roll up to make a fragrance, then take a mango slice to wrap the fragrance in three to four pieces. After the film, the toothpick will fix it
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When the roses are sorted out with scissors, they are gently placed on the front of Moose's mirror and sent to freezer for four hours
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When it's off, it's easy to take it off with an electric blow around and at the bottom
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It's no use making a sweet drink from the bottom!
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Cut it open
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360 degrees