Ingredients:
350g whipping cream
300g mango puree
3. Tbsp icing sugar
10g gelatin
60g water
Method:
Soften the gelatin with water and dissolve into liquid, you can do 2 x 20 second burst in the microwave until it has melted.
Once the gelatin has cooled, pour into mango puree and mix well.
Whisk the whipping cream until mousse state and add icing sugar.
Fold the cream into the mango puree and wait 10 mintues, the mousse will thicken slightly and you are ready to use it for cake making.
You will need to chill it in the fridge for at least 4 hours before eating.
Best if chilled over night.
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Hi..mandy, thanks for sharing, but i dont eat gelatin, any sugestion to substitude the gelatin?
ReplyDeleteHi Trinita,
DeleteWe have a vegetarian gelatine sold in supermarkets so you might want to see if they stock it where you are or Agar Agar powder can be used too.
Hi mandy, I have baked a mango cheesecake. Can I checked with you why do my mango turned into a darken colour after sometime?
DeleteAs far as I know, apple must be soak in salt water so it will not be darkened. Do you know what can be done for mango and other fruits?
Many thanks!
Jong Mean, could be that the mango isn't very fresh. I haven't experienced mango turning dark after peeling it.
ReplyDeleteWhat is icing sugar?
ReplyDeleteHi Cindy, icing sugar is powdered sugar b
DeleteHi Mandy, would like to ask how do you make the mango puree? Thank you! :)
ReplyDeleteHi Allison, you can blend fresh mango to make purée.
DeleteHi Mandy,
ReplyDeleteCould you please advise the ratio of agar agar powder to be instead of gelatin?
thanks
dolly
Hi Dolly, I'm afraid I don't know what amount you need to add if you substitute gelatine for agar agar.
DeleteHi shifu your gelatin is in piece or in powder. Thank you
ReplyDeletePeggy I used powder gelatine.
DeleteHi Mandy, may I ask where to find vegetarian gelatin? I went to phoon huat and was told they don't sell. Thanks.
ReplyDelete