Mango cheese mousse

Summer belongs to Moose, ice cream, ice cream season! Although my stomach is not very good, it is still not able to resist the temptation of these delicious desserts, and it is only time to warn itself that the right amount – so that we have to make Moose small, and each time we have a glass of satisfaction. In fact, making Moose into a cup would also have the advantage of gaining a wonderful taste by using as few condensers as possible or even without. Like this mango cheese mousse, which says it's improvised. ~ Mango's sweetness, cheese's sour and cream's sour, each of them enjoy ~ Before the last bite, the guacamole sprouted with a little bit of Western grapefruit, and then another flavor

Recipe Recommendations

mango pulp 170g
Homemade sugar-free thick yogurt 60g
cream cheese 120g
light cream 50g
gelatin tablets
fine sugar
salt handful
rum 5ml

other
other
several hours
ordinary

Steps for Mango cheese mousse

Prepare all kinds of materials and bring the cream cheese out early

(b) The glitting tablets were soaked with ice water to soften the tablets

Mango splits, crosses, and picks fruit

(b) Put cream cheese, most mango meat, sugar, salt, yoghurt, rum in the mixer drum and make a result of mud

A small portion of mangotine is left in the bowl, which is stored in cold storage

Put the mango cheese mud in the pot

(a) The glitting tablets melt into mango cheese mud, and they are mixed

(a) The light cream is ejected to the extent of a large texture, about 7 minutes

In the first place, it's a good idea to mix the cream with the mango cheese mud

It's a nice moose. It's supposed to be very delicate, no cheese particles

Put some mangoding on the bottom of the container

(b) Falling into the moose and then putting it in the freezer for one night, or in the freezer until it is fully condensed

You can put some mangoding on Moose before eating。