Tropical Mango mousse

Ingredients & Process

Ingredient	Baker's %
Mango Puree	175 (24.8%)
Passion Fruit Puree	50 (7.1%)
Sugar	100 (14.2%)
Fish Gelatine Powder	5 (0.7%)
Ice water	25 (3.5%)
ACE 200	350 (49.6%)
TOTAL	705 (100.0%)

Ingredient	Baker's %
Fresh Mango
Mango Puree

Make Form & Baking

1
Put Mango Puree, Passion Fruit Puree and Sugar in a pan, bring it to boil. Stir frequently.
2
Soak Fish Gelatine Powder in water
3
Once Boiled, add soaked Gelatine, stir and make sure fully melted.
4
Pour boiled mixture into a bowl, place on top of a bowl of ice water, cool until 40°C.
5
Whip ACE 200 until soft peak.
6
Fold in whipping cream (ACE 200) into mixture.
7
Cut Fresh Mango into half, dice mango and place in a bowl.
8
Add Mango Puree, stir. Place in fridge to chill.
9
Assemble
10
Place suitable amount of Filling in a glass dessert cup. Pipe mousse in, add a layer of filling and pipe more mousse on top.
11
Use a spoon to make the top flat. Put in freezer to chill for 30min (2hrs for chiller).
12
Place decorative whipping cream (ACE 200), decorative chocolate and mint leaves on top.

Made With Vivo Products

Chocolate

WHITE COMPOUND SOFT CHOCOLATE

See More Variety of Products

Shortening

BAKE MASTER 1030LT

Regular type of shortening. Can be used for bread dough, cookie dough, and deep frying.

See More Variety of Products

Sweeten Block fat Spread

NEW BAKE MASTER 130LT

Fat Spread added with sweet condensed milk for natural milky taste which has good melting profile and high creaming properties. Convenient for butter cream application. Just whip it then ready to use.

See More Variety of Products

Sheet Margarine Compound

CLASSICO 360LT

The Highest Compound Margarine among our products. Better workability than butter sheet and rich buttery taste The Closest to Butter Sheet. This is the most available product for customers who use butter sheet.

See More Variety of Products