#Home Baking Kitchen # Reference Serving Size: 4 pcs
By Still Smart Kitchen Baking
<h2>Royalties</h2>
Mango meat 200 g
Anjia light cream 100 g
Caster sugar 15 g
Gelatin powder 6 g
Cold water 24 g
Garnish material: yogurt to taste
Fresh fruit to taste
<h2>Practice steps</h2>
1: First pour the gelatin powder into cold water and soak it to dissolve and set aside
2: Cut out the mango meat
3: Pour the mango meat into a blender and beat into mango puree for later
4: Whisk away with light cream and fine granulated sugar
5: Stir the whipped light cream together with mango puree and stir well with a manual whisk
6. Dissolve the fish gelatin dissolved by the bubble into a liquid state
7: Pour the dissolved fish gelatin liquid into the mango paste and stir well
8. Squeeze the mousse paste into the mousse cup in a framed flower bag
9, after squeezing, carefully move into the refrigerator and refrigerate until solidified
10: After the mousse solidifies, take it out, and put a layer of yogurt on top of the mousse
11. Finally, decorate some fresh fruit
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