Yaya arzikin mangwaro yake a lokacin da suke a wurinsu. Kuma yadda kayan zaki suke sanyaya da wannan sinadari. kayan zaki kamar haka mango mousse tare da granola wanda zaka iya shirya a cikin mintuna 15 kawai sannan ka bar shi ya huta a cikin firiji.
Zaku iya yinsa a ranar da ta gabata, saka shi a cikin firiji da dare kuma ku manta da shi har gobe. Kafin yin hidima, duk abin da za ku yi shi ne cika shi da wasu tablespoons na granola, kukis da/ko yankakken goro da ƴan guntun mango. Zai zama kayan zaki mai ban sha'awa.
Don yin wannan kayan zaki mabuɗin shine cewa mangoro ya cika. Ba wai kawai don za su sami ƙarin dandano ba har ma don za su fi dadi kuma za ku iya rage yawan adadin sukari. A gida ba ma son kayan zaki masu daɗi da yawa, ku kiyaye wannan lokacin wasa tare da adadin sukari. Yi bayanin kula kuma ku ƙarfafa kanku don shirya shi!
A girke-girke
- 250 ml. Bugun kirim (35% mai)
- 500 g na mangoro
- 160 g. sukarin sukari
- 120 ml. na ruwa
- 2 teaspoons na tsaka tsaki gelatin foda
- 8 tablespoons na granola
- 1 yankakken mango
- A cikin kwano muna bulala sanyi sosai har sai an gama kuma da zarar an gama ajiyewa a cikin firiji.
- Sa'an nan, Mix da gelatin foda da ruwa a cikin gilashin da kuma bar foda a hydrate na minti biyar.
- Muna amfani da wannan lokacin don murkushe naman mango tare da sukari mai icing har sai mun sami puree.
- Muna komawa zuwa gelatin don ɗaukar shi zuwa microwave a cikin yanayin zafi na 15 seconds bayan haka za mu motsa cakuda har sai mun gan shi. narkar da gaba daya.
- Da zarar an narkar da, ƙara cokali biyu na mango puree zuwa gelatin kuma gauraya da kyau.
- Sa'an nan kuma mu zuba wannan cakuda gelatin a kan mango puree sauran kuma a gauraya har sai an haɗa.
- Don ƙarewa, muna haɗawa tare da ƙungiyoyi masu lullube wannan cakuda a cikin kirim mai tsami.
- Raba cakuda cikin gilashin 6 kuma a kai a cikin firiji har sai an saita, kamar 4 hours.
- Kafin yin hidima, ƙara granola da mango diced sabo kuma a ji daɗin mousse na mangoro mai sanyi sosai.