Mango puree 350g

Mango meat 250g

Low-fat cream cheese 125g

Sour cream 100g

Lemon juice 13g

Fine sugar 50g

Gelatine tablets 2

Cocoa Qifeng cake slice 2

How to make low-fat mango cheese?

Preparation: One piece of cake is the same size as the bottom of the 6-inch non-stick circular mold, and the other piece is cut off 1/3 circumference. Gelatine tablets are soaked in water and heated to melt, and cream cheese softens at room temperature.

Peel and core mango, divide it into 350g and 250g pulp, add lemon juice and fine sugar to 350g pulp, stir it into a mud without residue and particles, and dice the pulp.

300g puree and gelatin tablets are completely mixed. Cream cheese and sour cream are beaten with a stirring rod until smooth and smooth, and the two are mixed well.

Spread a piece of Qifeng at the bottom of the mold, completely fit it, pour 1/3 cheese paste, spread a layer of pulp, put a second piece of cake, pour 1/3 cheese paste, leave a circle in the middle, spread a circle of pulp next to it, pour 50g fruit paste, slowly pour cheese paste along the edge, cover the fruit paste, smooth the surface, and slightly shake it twice.

Blow the periphery of the mold with an air duct, and you can easily demould it. Scald it with boiling water, wipe dry and cut it, and the cut surface will be clean and beautiful. After cutting a knife, repeat ironing and wipe dry.