Mango Mousse Cup

1. Peel the mango and cut the flesh for later use

2. Take 150 grams of mango meat and 100 grams of milk and put them into a blender

3. Mash into mango puree and remove

4. Add 7 grams of softened gelatin tablets, add until the gelatin tablets melt, and let cool

5. Beat light cream with white sugar until six or seven minutes, then add to mango puree

6. Stir evenly to make mango mousse liquid

7. Put a small amount of mango seeds in the cup first, then pour in the mango mousse solution and refrigerate until slightly solidified

8. Take 50 grams of mango and mix it with 20 grams of water to make mango puree, then add 3 grams of gelatin slices

9. Pour it onto a solidified mango mousse cup and continue to refrigerate for three to four hours. Decorate it slightly while eating