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Mango Mousse || No egg || No gelatin || No Agar Agar || No Corn Starch ||

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  • Опубликовано: 3 июн 2023
  • #mango #mangolovers #mangomousse #mangorecipe #mangomousserecipe #noeggs #nogelatin #nocornflour #noagaragar
    Mango Mousse Recipe!!
    Ingredients:
    1. Mangoes : 2 to 3 mangoes (based on your size)
    2. Whip cream: 2 cups
    3. Condensed milk : 1/2 cup
    4. Milk biscuits: 1 pack
    5. Melted butter : 3 tbsp
    6. Cherry and mint leaves for garnishing
    Note :- you can make 8-10 medium size dessert cups.
    Preparation:
    Step 1 : Add milk biscuits to blender and make fine powder then add butter and blend it for once again. Then add 1 to 2tsp of biscuit powder to mousse cups and press it firmly with muddler or any flat thing. Then refrigerate for 15-20 mins.
    Step 2: (preparation of Mango glaze): Now add mango pieces to blender and make it smooth pulp. Now keep 1/3 rd cup of mango pulp aside, (which we will use in whip cream) and add rest to the pan, then add 1tbs sugar and cook on low medium flame. Once it is reduced let it cool down for sometime. ( Note: adding sugar helps to get a glossy texture to the mango glaze).
    Step 3 : Now take a bowl add cream and whisk it till you see the soft peaks, at this stage add condensed milk and whisk it till you see stiff peaks.
    Step 4 : Divide this whip cream into two equal halves and add 1/3 rd cup of mango pulp to one half of the whip cream and mix it gently.
    Step 5 : Now take out the refrigerated cups and add second layer of plain/white whip cream with the help of piping bag. Start piping from the corners so that it looks prettier when you see from outside.
    Step 6: Next fill the third layer with mango whip cream and then final layer will be the mango glaze.
    Step 7 : On top of the mango glaze use few mango pieces, cherry and mint leaf for garnishing.
    step 8 : Refrigerate them for at least 4-6 hours before you serve.
    Enjoy this yummy tasty Mango Mousse and share your experience.
    Music: Wander
    Musician: @iksonmusic

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