Mousses

Mango Mousse

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

300 g mango
250 g cream 30% fat
100 g powdered sugar
10 g lemon juice
2 g xanthan gum

Recipe preparation

(1) Peel the mango and cut into pieces. Mix the xanthan with the sugar and stir into the cream. Mix all ingredients together and pour into a Pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed pacotize® twice with overpressure.

Pacojet settings

Mode: Pacotizing®
Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes