Required materials: 800g mango pulp (cut into cubes).

400 grams of mango paste and 20 grams of gelatin tablets.

500 ml of whipped cream and 75 g of fine sugar.

Digestive biscuits 160g, butter 65g.

8-inch detachable bottom cake mold (easy to demould)

If it is 6 inches, the composition can be halved.

Production method: 1. First, put the butter bowl in a hot water pot and melt it in water.

2. digestive biscuits is wrapped in a fresh-keeping bag and ground into powder with a rolling pin.

Be careful not to roll the bag out.

When the biscuits are ground into powder, the butter melts. Pour the butter into the biscuit crumbs and stir well.

Be sure to stir well so that all cookies can absorb butter, so that they will not come apart when frozen.

Then pour it into an 8-inch movable bottom cake mold, spread it out and compact it.

Put it in the refrigerator for more than half an hour.

4. Cut the gelatin into small pieces and soak it in ice water to soften it, which can also remove the fishy smell.

Soak until soft, then put it in a bowl and melt it in water.

5. Cut the mango into fruit grains and mash some of them into mud.

Try to make the puree more delicate, so that the taste is more tender and smooth.

6. Pour the melted gelatin slices into the mango puree and stir quickly to make the gelatin liquid and the fruit puree mix evenly.

7. Add fine sugar to the whipped cream and beat to 60%. Whipped cream has accumulated particles, but it is still a flowable liquid.

Mix gelatine mango puree and whipped cream evenly.

Pour mousse into the compacted biscuit crumbs, smooth the mousse, and add mango.

There must be mousse liquid between the fruit grains, so that the mango grains will not fall without support when cutting.

Add a layer of mousse, smooth and add mango.

Add a layer of mousse liquid to make the surface smooth, and slightly move the mold to make the mousse liquid evenly distributed to form a plane. Refrigerate for more than 4 hours. The best time is to leave it overnight, so the mousse will coagulate better.

After the mousse is solidified, make a shower surface. Soak 10g gelatin tablets in ice water until soft, then melt in hot water at 60℃, add 2 spoonfuls of mango puree, and stir until the shredded wood solution is fine. After cooling, pour it on the mousse cake and flatten it to make a mirror. Refrigerate for more than half an hour.

Mousse cake demoulding is also very simple. Cover the mold with a hot towel and cover it for a while. Then press a cup on the bottom of the mold and demould it easily.

Add some mango granules to the mango mousse cake for decoration, and the high-value and delicious mango mousse can be eaten!