Ingredients: 300g mango, 100g whipping cream, 100g pure milk, 5g fine sugar, 2 pieces of gelatine.

1. Soak the gelatine slices in cold water until soft, remove and drain.

2. Pour the diced mango into the cooking stick measuring cup and puree.

3. Beat the fine mango puree.

4. Use a piping bag to put about 100g of mango puree, squeeze it into an ice tray and freeze it in the refrigerator to make a liquid center. The height of the mango puree should not exceed the height of the mold.

5. After the milk is heated, add the soaked gelatine slices and stir until the gelatine slices are completely melted. Add the mixture to the mango puree in several batches and stir evenly.

6. Use an electric egg beater to whip the whipping cream until it is slightly thick. Pour the whipped cream into the mango puree and stir evenly.

7. Pour about 1/3 of the prepared mango liquid into the mold and put it in the refrigerator to freeze for about half an hour.

8. Take out the frozen mango liquid and place it on the frozen mango liquid.

9. Pour in mango liquid to cover the center of the liquid, shake gently to cover it completely, and then put it in the refrigerator for 4 hours.

10. The liquid mango mooncake is completed.