Simple Mango Mousse(jian yi ban mang guo mu si )

Simple Mango Mousse

Introduction:

"Simple mango mousse, suitable for summer."

Production steps:

Step 1: 150g pure mango juice, add 10g sugar, stir well. (can also add powdered sugar)

Step 2: 4-5g fish glue powder, add 45g cold boiled water, stir, heat with steamer until dissolved.

Step 3: when heating the gelatine powder, whisk the cream. 50g light cream, add about 5g sugar in two times, until the texture is smooth

Step 4: add the steamed fish glue powder solution into mango juice and stir well. Add 100g yogurt to mango juice and stir well.

Step 5: add the whipped cream into the mango juice

Step 6: stir the milk up and down, mix with the juice.

Step 7: pour into the container. Refrigerate for more than 3 hours.

Materials required:

Mango juice: 150g

Yogurt: 100g

Light cream: 50g

Cool white: 45g

Fish glue powder: 4-5g

White granulated sugar: 15g

Note: mango juice can also be replaced by other juice, I like to use sour juice, the finished product is sweet and sour. The added sugar of this product is lower than that of ordinary desserts, with a total of 15g. Compared with similar products on the market, the energy is relatively low. Try to add more yogurt and light milk, the result of finished mango flavor becomes light, as well as less milk.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Jian Yi Ban Mang Guo Mu Si