The mango mousse cake was specially made for my nephew’s birthday. I peeled the mango and cut it into cubes and pureed it in a cooking cup. Soak the gelatine slices in cold water in advance and heat it in a milk pot. After it is warm, add the soaked gelatine slices and stir evenly until melted. Set aside to cool and set aside. Take 400 grams of whipping cream, add 40 grams of white sugar, put it in a small oil-free basin, change the egg beater, beat the whipping cream until it is thick, textured and fluid. Now let the mixed liquid of milk and gelatine flakes cool down and stir to separate and evenly divide. Take 50 grams of fruit pieces and put them in a small bowl separately. Add 50 grams of boiled water and set aside. Pour the mango, pear and yogurt into the whipped cream basin together. A little yogurt can keep the cake fresh and refreshing. Stir evenly, take out the cake slices, put a layer of milk on the mold, and pour in half of the mousse liquid. Spread a piece of cake and pour the remaining mousse liquid into it. Cut some mango pieces and put them on top. Then pour the reserved mango on the surface. You can also put it in the refrigerator overnight. It should be refrigerated for six hours before taking it off. membrane. Then cut a part of the mango pulp for decoration, add 200 grams of light cream and 20 grams of powdered sugar to beat. Put the whipped cream I made in a piping bag, use a piping nozzle to squeeze out patterns on the cake, and then put the mango on it. Yes, the ones you made yourself are also very beautiful and delicious.