Ingredients ?

2-3 mangoes

6 inch cocoa chiffon cake One slice

Cream cheese 200 g

Sugar 75 g

Gelatin 10 g

Light cream 150 g

Mineral water 280 g

Rum 10 g

Lemon juice 5 g

How to make Mango Jelly Mousse Cake ?

Peel the mango, cut vertically to remove the core, cut the flesh into thin strips of slices

Take three slices in turn rolled up in the shape of a rose, rolled 9-10 refrigerated standby

Take the mango meat 200 grams, put into a blender puree standby. Add 40g of sugar to the cheese and dissolve over a medium heat, add the mango puree and mix well

Add 10g of softened custard and mix well, remove from the heat and allow to cool

Pulse the cream until it reaches 7 minutes, add it to the cheese mixture and mix well to form a mousse mixture

Place the cake slices in the bottom of the mold

Pour in the mousse mixture and shake gently, freeze for 30 minutes

Mineral water with a little bit of water is added to the cake and it is ready to be served.

Bring 50g of sugar to a boil in mineral water, add 10g of softened custard, stir well and leave to cool slightly

Add the rum and lemon juice, stir well to make a jelly sauce, and refrigerate for 10 minutes

Take out the frozen mousse, arrange the roses, gently pour in the jelly sauce, and refrigerate for more than four hours