Coconut mango mousse
By VicentaLakin
A lot of friends at home brought some mangoes, and it was about to break, so they made it
Recipe Recommendations
- mango of 3
- coconut juice 150g
- light cream 150g
- gelatin tablets 5 pieces
- fine sugar 35g
- Original condensed milk 10g
- Belle sweet wine a little
- sweet and sour
- other
- half an hour
- simple
Steps for Coconut mango mousse
1
When the material is ready, the glitting tablets are washed with cold water, soaked in frozen coconut juice and soft spares。
2
The mango meat is cut out with a knife, and a few of the better colored parts are cut out for backup。
3
The rest of the meat, added to the sugar and milk, is plattered with a mixer. I don't have a mixer. I broke it with a hammer and then with an egg-cutting machine。
4
I guess that's it, and I pick out the bigger ones. A friend with a mixer can make a more delicate mashed fruit。
5
By cutting light cream off the ice to six distributions, it happens to have crossed the stripes but will not disappear immediately。
6
Pour the mud into a well-dreaked cream, evenly mixed with a platter. And then pour it in the moose cup。
7
When Moose's cup is frozen for 20 minutes, the frozen coconut juice will be spread over with a spoon. (Be careful not to fall directly, so that the bottom is broken without tiered effect
8
Finally, the fruit, which had previously been cut into grids, was slowly evenly spread between the cupboards and could be eaten after four hours in the freezer。
9
The taste of fresh sour, you deserve it