Mango 1 (250g) cream cheese 150g milk10g whipped cream 150g sugar powder 50g gelatin powder 12g.

Exercise 1. Mango is pitted, two-thirds of it is pulped, and the rest is used for decoration. 2. After the cream cheese is softened at room temperature, add 70g of milk and 50g of sugar, and stir until there are no particles. 3. Add 40g milk to the gelatin powder and melt it in water. 4. Beat the whipped cream for 6 or 7 minutes, add it to the cream cheese solution and stir well. 5. Add melted gelatine powder and stir evenly to form mousse stuffing. 6. Pour half of the Mu Si stuffing into a 7-inch bread.