Materials:

Chiffon cake slices 2 slices of mango half mango fruit puree 135g powdered sugar 90g fish film 20g light cream 380g mango topping: glucose syrup 25g fish film 10g mango fruit puree 100g sugar 30g decorations: mango mint leaves

Methods:

1, soak the fish film into the iced water

2, the mango peeled and cored

3, with plastic wrap to seal the bottom of the mold, take a flat plate that can be put into the refrigerator, lined with greaseproof paper, put the mold, light cream with powdered sugar whipped.

4. Take half of the mango puree and turn off the heat, add the softened fish film and stir until the fish film is completely melted. Add the other half of the mango puree and mix well.

5. Add a little whipped cream to the mango puree. Then pour the mixture into the whipped light cream and give it a quick stir, add the diced mango and mix well.

6. Take a slice of chiffon cake and lay it in the mold, pour in the mousse mixture and cover with the second slice of chiffon cake.

7: Pour the mousse mixture again, scrape the surface with a light knife, as high as the mold, and put it into the refrigerator for 3-4 hours.

8: Wrap a hot towel around the mold and slowly unmold. Place back in the freezer for 5 minutes.

9: Soak fish gelatin sheets in ice water.

10: Take a saucepan and add half of the mango puree, glucose syrup and sugar, boil until completely melted and turn off the heat. Add the fish film and stir until completely melted, add the rest of the mango puree and mix well.

11: Pour the sauce on top of the mango mousse and refrigerate for 30 minutes. Cut the mango into small slices and place on top of the cake, garnish with mint leaves.