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Like pudding, Mango mousse is a kind of dessert, which originated in France. Mango mousse is softer than pudding and melts in the mouth. Mango mousse also refers to a jelly-like substance.
The most important thing to make Mango mousse is jelly raw materials such as agar, fish gelatin powder, jelly powder, etc. There are also special mousse powders. In addition, the biggest feature of the Mango mousse is that the protein, egg yolk, and fresh cream in the formula must be sent separately with sugar, and then mixed together and mixed well, so the texture is relatively soft, a bit like whipped cream. The jelly material used in mousse is animal glue, so it needs to be stored in a low temperature place.
| Content reference | Content per 100g of food |
| Energy | 199kcal |
| Protein | 4.9 g |
| Fat | 11.1 g |
| Cholesterol | 11 mg |
| Saturated fatty acids | 7.3 g |
| Monounsaturated fatty acids | 3 g |
| Moisture | 62 g |
| Carbohydrates | 21.1 g |
| Sugar | 18.8 g |
| Folic acid | 2 μg |
| Sodium | 49 mg |
| Magnesium | 10 mg |
| Phosphorus | 116 mg |
| Potassium | 201 mg |
| Calcium | 154 mg |
| Iron | 0.1 mg |
| Zinc | 0.39 mg |
| Lodine | 12.5 μg |
| Vitamin A | 8 μg |
| Vitamin B1 | 0.05 mg |
| Vitamin B2 | 0.21 mg |
| Niacin(niacinamide) | 0.82 mg |
| Vitamin D | 0.5 μg |
| Vitamin E | 0.07 mg |