The refreshing and delicious mousse cake is the most expected, mango mousse cake is also my personal favorite mousse cake, generally speaking, the mousse cake is crushed cookies + melted butter mix compaction as a cookie base, of course, you can also choose to choose the chiffon or sponge cake for the mousse cake cake base.

Here's how to make a Mango Yogurt Mousse Cup, no need for a cookie base or a cake base, just use a spoon to scoop and eat it after it's chilled and set, it tastes refreshing and melts in your mouth, it's easy to do and you don't need to use the oven to make it, especially for the summer!

Mango Yogurt Mousse Cups

Reference portion: 2 cups.

Ingredients:

Plain thick yogurt: 200g, mango chunks (puree): 150g, light cream: 400ml, granulated sugar: 60g, giardiniera: 3 slices, mango diced (garnish): 50g.

Preparation:

Cut the giardiniera into small slices and soften them in ice water.

Making steps:

1, yogurt + 150g mango chunks beat into yogurt mango puree.

2, light cream + 60g granulated sugar whipped until the appearance of lines, slightly fluid 6 points state.

3. Mix the mango yogurt puree with the light cream in two batches and toss well.

4: Squeeze out the softened custard slices and melt them into custard liquid over warm water.

5. Take a small amount of the mango yogurt mousse mixture and mix it with the custard, then pour it back into the remaining mousse mixture and mix well.

6: Pour the mousse mixture into the mousse cups and refrigerate for more than 4 hours to set.

7: Before serving, place the mango pieces on the top of the mousse cake to decorate.

1, this mousse cake practice is relatively simple, the main thing is to do a good job of light cream whipping and mixing of various ingredients.

2, different density of ingredients for mixing, you can first a small amount of mixing, and then poured back into the remaining materials to continue mixing, so more convenient operation.

3, gillette slices are recommended to be soaked in ice water to soften in summer, or soaked in cold water and chilled in the refrigerator.

4. After making the mousse cake, you must put it into the refrigerator to set. It should not be left at room temperature for a long time after it is made, or it will become soft and melt.

5, mousse cake can also be separated by cake slices, a layer of cake slices a layer of mousse liquid, you can also put the fruit particles in the mousse liquid inside, together with the refrigeration molding, the taste will be richer yo!