This mango tiramisu is similar to mousse. Mango is mashed, cheese and light cream are added, which is lighter than ordinary mousse. With lemon juice, it is sweet in acid, which is very suitable for this season.


150g mango
135g cheese
4 / 3 gellidin tablets
20G lemon juice
70g powdered sugar
135g light cream


Step 1
Gelatine tablets are softened with ice water

Step 2
Add gelatine tablets to 60 ° warm water

Step 3
Cut the mango into small pieces, add powdered sugar and mash it with a cooking machine

Step 4
Beat the cheese smoothly with a manual egg beater, not too much

Step 5
Add mango puree and mix well

Step 6
Heat the lemon juice for 1-2 minutes

Step 7
Gilding sheet shall be heated by water separation and shall not exceed 85 °, which will affect its condensation force

Step 8
Add gelatine solution into Mango Cheese puree and stir well

Step 9
Add lemon juice into Mango Cheese puree and stir well

Step 10
Beat the light cream into 7 pieces and distribute it to ensure fluidity. It will not sink when dripping

Step 11
Add 1 / 3 light cream to Mango Cheese paste and mix well

Step 12
Add the remaining cream and stir well

Step 13
Pour the Mango Cheese paste into the mousse cup and refrigerate it in the refrigerator for more than 4 hours. After freezing, decorate it with an appropriate amount of mango cut into small pieces