Mango Mu Si cake ingredients: mango 300g (a big green mango), milk 60g, milk 15g, fine sugar 50g, whipped cream 200g, digestive biscuits (or Oreo biscuits) 80g, butter 40g, gelatin tablets 5 (15 ~ 20g) and warm water 50g.

Step 1, prepare materials

Step 2: digestive biscuits (Oreo removes the cream trap) is crushed with a rolling pin for later use. Butter is melted in microwave oven at high temperature 1 min. After the melted butter is poured into biscuit crumbs, it is poured into a 6-inch mold, flattened and refrigerated for half an hour.

Step 3, mango is cut into pieces, and 250g of pulp is added with15g of milk to be mashed, and 2 spoonfuls of mashed fruit are left as mirrors.

Step 4, put 4 pieces of gelatine tablets into cold water to soak until soft.

Step 5: 60g of milk is heated by adding sugar in water, then the softened gelatine tablets are added and stirred continuously until it melts, and then the mango puree is added and stirred evenly.

Step 6, whipped cream into a milkshake shape (that is, it is almost the same when the cream is whipped).

Step 7, add 1/3 cream into the puree and stir well, then pour the remaining cream and stir well to make it into Mu Si paste.

Step 8, take the mold out of the refrigerator, pour half of Mu Si paste, shake it gently, add mango pulp (or not), then pour the remaining Mu Si paste into the mold, put it in the refrigerator for 2 hours, and put it into the fresh-keeping layer on the upper layer of the refrigerator!

Step 9: 1 tablet of gelatine is soaked in cold water until soft, then it is melted in 50g warm water, and then 2 spoonfuls of puree left before are added and stirred evenly, so that pectin is finished.

Step 10, take out the Mu Si refrigerated for 2 hours, pour in the cooled pectin, and put it in the refrigerator for 4 hours.

Step 1 1, demoulding (blow around the mold with a hair dryer, put a teacup under the mold, and one will come down), and then decorate it!