Mango mousse cake with Cream cheese Cooking tree

How to make Mango mousse cake with Cream cheese

Name: Mango mousse cake with Cream cheese
Prep time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: Daize (whole wheat cookie) 40g Whole wheat cookie; 13g butter; A; Gelatin 2 (4g) Leaf gelatin; 100g Mango Puree; 25g Cream cheese; 50g Plain yogurt; Sugar 20g; 50g whipped cream; Vanilla extract 1ts Vanilla extract; B; 160g Mango puree; Gelatin 2 (4g) Leaf gelatin; decoration; Mango Mango; Herb (lemon balm)

by Cooking Tree 2022-07-16

written by Cooking Tree 2022-07-16

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In Cooking Tree, we’re serving up delicious Mango mousse cake with Cream cheese, and we’ll show you how to make it from scratch.

I made a mousse cake topped with a lot of attractive yellow mango~ It’s a little cumbersome to make several layers, but it comes out prettier with all my heart ^^ I think it’s better because the mango is sweet so I don’t add a lot of sugar!

I made the mango topping in two shapes.

The shape is also art! Taste is also art~

Cream cheese and plain yogurt at room temperature for at least 30 minutes

Follow along with the 📝 recipes below👇🏾👇🏾

Mango mousse cake with Cream cheese

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Rating: 5.0/5
( 81 voted )

Serves: 2 Prep Time: 25 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Daize (whole wheat cookie) 40g Whole wheat cookie

13g butter

A

Gelatin 2 (4g) Leaf gelatin

100g Mango Puree

25g Cream cheese

50g Plain yogurt

Sugar 20g

50g whipped cream

Vanilla extract 1ts Vanilla extract

B

160g Mango puree

Gelatin 2 (4g) Leaf gelatin

decoration

Mango Mango

Herb (lemon balm)

Instructions

After crushing the daisy into small pieces, add melted butter, mix, and press firmly on the bottom of the mold.

Soak the gelatin of ingredient A in cold water for about 10 minutes.

Soften the cream cheese, add sugar and mix, then add yogurt + vanilla extract and mix.

Add mango puree and mix.

Squeeze out the water from the soaked gelatin and microwave it for 10 seconds to dissolve it completely, then add it to the mousse and mix.

Add whipped cream, mix, put a little in the mold, and harden in the freezer for 15 minutes.

Add melted gelatin to the mango puree of material B, mix, put a little on top of the hardened mousse, and harden in the freezer for 10 minutes.

When everything is hardened, put the mousse in the freezer for 15 minutes, and finally add the mango puree and let it harden completely in the refrigerator for 30 minutes.

Slice the mango and decorate it with herbs on the finished mousse cake.

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