Digestive biscuits 150g

Butter 60g

Whipped cream 500g

Gelatine powder 20g

Mango 800g(400g broken to make Mu Si layer)

Fine sugar 50g

Cake mold 8 inches

How to make a zero failure mango Mu Si cake without oven?

Prepare materials

Crush digestive biscuits with a rolling pin.

The butter is heated in water until it melts.

Mix digestive biscuits and butter thoroughly and mix well.

Spread the processed digestive biscuits on the bottom of the cake mold, compact it and send it to the refrigerator for later use.

Take 400g mango and mash it with a cooking machine.

Heat the mango puree slightly with low fire, add 20g of gelatin powder into the mango puree, and keep stirring to dissolve the gelatin powder evenly. Just heat it to about 50 degrees, don't boil it. After the gelatin powder is dissolved, put aside the mango solution to cool.

Add 50g of fine sugar to the whipped cream and beat it with electric egg beater medium-high speed.

Beat the whipped cream to 5-6 for distribution. At this time, the light cream appears obvious lines. After the beating head is lifted, the dripping light cream can be stacked on the surface instead of disappearing immediately, but the whole light cream is still in a liquid flow state.

Mix the whipped cream and mango solution, and stir well with a scraper. Instant mango Mu Si liquid.

Adding diced mango particles into Mu Si liquid.

Pour mango Mu Si liquid into the cake mold and gently shake off the big bubbles.

Cover the mould with plastic wrap, and put it in the refrigerator for more than 4 hours.

success