2. Hammer the digestive cake for later use, heat the butter to melt, and peel and dice the mango for later use.

3. Pour the digestive cake into the melted butter, stir it evenly, put it into the cake model, flatten it, put it in the refrigerator, refrigerate and shape the mango, leave half of the meat and the other half in the blender, and stir it into velvet.

4. Chop the cream cheese, heat it in water, pour in sugar and stir it evenly, then pour in 150ML of cream and stir it evenly with electric egg beater, then add the chopped mango and mango granules in turn and stir it evenly.

5. Soak the gelatin tablets in cold water until soft, then pour off the cold water, then add 3 teaspoons of hot water, heat and dissolve in water, stir well, and then pour into the beaten mango cheese and stir well.

6. Take out the refrigerated cake model, slowly pour in mango cheese paste, shake the model slightly, smooth the surface and put it in the refrigerator for more than 6 hours or overnight.

7. Take out the shaped cake and blow it along the hot air of the cake model with a hair dryer for about 10 seconds to demould it.

8, the surface with mirror glue, a little decoration.