Ingredients: Kraft cream cheese (250G), 3 mangoes (about 500G), sweet cream (or light cream) 200ML, 2 slices of giardiniera, 30G of butter, digestive biscuits 1-2 boxes (according to the size of the package to increase), 80-100G of sugar (according to the cream of the light or sweet to increase), transparent mirror glue

Making method

1. Digestive biscuits hammered and set aside butter to heat and melt the mango peel and diced spare

2. Melt the cake and set aside. Melt the butter, peel the mango and cut it into pieces. 2. Pour the cake into the butter and mix well, then put it into a cake model. Pour in 150ml of cream and mix well with an electric whisk. Add the mango puree and mango dices in turn and mix well (must be mixed well before adding the next ingredient)

4. Soften the gingelly slices in cold water and pour off the cold water, then add 3 teaspoons of hot water to dissolve the slices and mix well. Pour in the mango cheese paste slowly and shake the model a little. Smooth the surface and put it in the refrigerator for more than 6 hours or overnight

6. Take out the molded cake and use a hairdryer (or a hot towel to cover it for a while) to blow along the cake model with the hot air for about 10 seconds to take off the mold

7. Wipe the surface of the cake with mirror adhesive to make it more decorative

Note: Some recipes call for raw egg, but I don't have a good appetite. If you can accept raw eggs, you can add raw eggs when melting the cheese.