First, cut a circle the size of the bottom of the mold with oil paper and spread it in the mold. Break the biscuits with a cooking machine and mix them with melted butter. Spread it on the bottom of the mold, press it with a spoon and put it in the refrigerator for more than half an hour.

Next, make shredded wood paste, beat 400g mango paste with a cooking machine and pour it into a basin for later use, and leave 50g of the other bowl for later use (for mirrors).

Milk? Heat sugar (60g) with low fire until it is completely melted and slightly cooled, then add gelatin tablets soaked in cold water in advance, stir until it is completely smooth (if uneven particles are found, heat it in water), and mix it with mango puree after cooling.

400g whipped cream? Beat 30g sugar together for 6 or 7 minutes, that is, until the whipped cream can still flow, but the whipped cream dripping from the beaten egg head will not disappear immediately, and then it will be evenly mixed with the cold mango puree. Please pay attention to the mixing skills here. Don't defoam, otherwise it may not solidify.

Take the bottom of the frozen biscuit out of the refrigerator, first pour in 1/3 mousse paste (mango can be added), then put in a piece of Qifeng cake (or not), then gently pour in the remaining mousse paste, and gently shake the mold left and right to make the mousse paste smooth. If there are bubbles, you can poke them with a toothpick (I usually don't shake the mold, I feel that I will shake the cake to the end).

Then wrap it in plastic wrap and put it in the refrigerator for 4 hours (many people say that you can mirror it in 2 hours, but I always feel that the mousse paste on the surface is still a little solidified after 2 hours, and the mirror is washed away as soon as it falls down, so I always mirror it after 4 hours).

Make a mirror: Does Gelatine drain the water with cold water or ice bubbles? 30ml (in any case, 60ml warm water is added at will) is heated in water until the gelatin is completely melted, and then cooled. Mix the reserved 50g mango puree with the rest warm water with an egg beater, add a few drops of rum, then pour it into gelatin water solution and mix well. Believe me, it's better to stir it evenly separately than all at once, because mango puree has naturally solidified in 4 hours, and it will be difficult to stir it lump by lump.

Finally, take out the mousse, gently pour it into the mirror shaking mold, flatten it, and put it in the refrigerator for 2 hours or one night or at any time (you can decorate the surface of the cake at will, make a few mango roses like me, or eat it without decoration).