The perfect combination of coconut and mango 【 Coconut Mango Mousse 】

1. Material diagram (the process is a bit long, but very simple)

2. First, make a pancake base and crush the cookies

3. Microwave butter for 2 minutes, set aside

4. Mix butter and cookie crumbs evenly

5. Pour into a six inch mold with a movable bottom, press it tightly with a spoon, and send it to the refrigerator for refrigeration

6. 2. Make mousse solution by cutting a piece and a half of gelatin and immersing it in cold white water for later use

7. Peel and core the large mango, cut it into cubes, and immediately mix it with lemon juice to prevent discoloration (in fact, it's not just that)

8. Stir into a paste

9. Divide into two portions, with the larger portion weighing 230g for mousse solution and 90g for mirror finish (add a few drops of lemon juice to the smaller portion and mix well, then refrigerate in the refrigerator for later use)

10. Add 20g of sugar to a large portion of mango puree and mix well

11. Add 1 tablespoon of coconut milk and mix well

12. Add coconut milk and mix well (how delicious!)

13. Dissolve the pre soaked gelatin in hot water

14. Add melted gelatin to mango puree, mix well and set aside for later use

15. Cut one small mango, peel and core it, and chop it into cubes for later use. Whip whipped cream: Add 40 grams of fine white sugar to the whipped cream until slightly textured (in hot weather, beat over ice)

16. Mix mango puree with light cream in 3 portions and stir evenly. The mousse sauce is ready

17. Take out the prepared cake base and pour half of the mousse solution first

18. Sprinkle the freshly cut small mango cubes on top

19. Pour in another half of mousse solution, smooth the surface, and refrigerate for at least 4 hours in the refrigerator

20. Thirdly, make a mango mirror and soak the other half of the gelatin in cool white until soft. Half of the pre soaked gelatin is melted in hot water

21. Take out a small portion of mango puree, add 30g of cold sugar water or cold white water, and stir evenly (I added cooled sugar water)

22. Add the melted gelatin solution to the mango puree and stir evenly

23.5. Take out the refrigerated mousse, slowly pour in the mango puree from the side, gently turn it around, shake well, and send it to the refrigerator for refrigeration

24. Is it beautiful?

25. Now let's make mango roses: take a small mango, peel and core it, and slice it thinly; Take a small piece and roll it up to make the stamen, then take another mango slice and wrap it around the stamen. Wrap 3-4 mango slices in sequence and fix them with a toothpick

26. After slightly organizing the roses with scissors, gently place them on a mousse mirror and refrigerate for 4 hours in the refrigerator

27. When demolding, use a hair dryer to blow twice around and at the bottom to easily remove it

28. A sweet drink made with leftover ingredients is no way to lose weight!

29. Cut open appearance

30.360 degrees without blind spots!