Wash and peel the mango, cut off the pulp, cut some into diced mango, and mash the rest with a stir-fry stick ~ put it in the refrigerator for later use;

The sponge cake baked in advance is divided into two pieces with a thickness of about 1cm, one piece is used as the bottom surface, and the other piece with a smaller diameter is placed in the middle of the mousse cake;

Soak the fish film in cold water until it becomes soft, drain it, take it out, put it into heated milk and stir until it is completely dissolved;

Beat the whipped cream and sugar for about 7 minutes, pour in most of the mango puree and 3 liters of cooled uncooked fish film milk, and stir well. Put the cake embryo in a suitable mold, or surround it with a rim like me, then pour in the mousse paste in 4, cover it with plastic wrap and put it in the refrigerator for 3 hours; Soak the soft half piece of fish film in warm water and cold water respectively, stir well, mix with the remaining mango paste, take out the frozen cake, pour the noodles on it, and then put it in the refrigerator for about 3 hours ~

Peel and dice the kiwi fruit, take out the mousse cake in the refrigerator, and decorate it with mango and kiwi fruit at last ~

note:

Note that when mango puree and whipped cream are mixed, leave some for spraying noodles ~ ~

If you want a transparent mirror, you only need a higher proportion of water in the mango puree.