Thousand-layer mango mousse cake

Overview

Mango has a bright color and is very charming. Coupled with its unique fragrance, it makes people love it even more. The mango pulp is fragrant and sweet. When used to make mousse, it adds to the layer and taste of the mousse!

Tags

• dessert
• afternoon tea
• western food
• summer recipes
• students
• butter
• clear water
• cookies
• cornstarch
• mango pulp
• pure milk
• white sugar
• gelatin tablets

Ingredients

Steps

1. 1 Divide the gelatine sheet into two parts

   

2. 2 Cut into small pieces and soak in ice water. You can also put it in the refrigerator

   

3. 3 For the biscuit base at the bottom of the mold, crush the biscuits in advance and mix with the liquefied butter. Press it into a mousse base and store it in the refrigerator to set

   

4. 4 Add pure milk to white sugar, add water starch, slowly cook it into a yogurt-like paste and set aside. After cooking, wrap in plastic wrap and let cool for later use

   

5. 5 Only use the pulp on both sides of the mango, scoop it out with a spoon

   

6. 6 Dice a small portion of the mango puree in the microwave for 1 minute, take it out and add the soaked gelatine slices, mix well and let the gelatine slices melt completely.

   

7. 7 When the milk paste is still warm, add the soaked gelatine slices and stir until the gelatine slices are completely melted.

   

8. 8 Pour the heated gelatin liquid into the mango puree and mix it into a mango mousse liquid (the mango pulp is pureed with a blender). Stir a few more times! Let the puree and gelatin mixture mix evenly!

   

9. 9 This is the mixed mango mousse paste

   

10. 10 Take the shaped mold out of the refrigerator and first pour a layer of milk mousse paste to cover the biscuit base. Place in the freezer of the refrigerator for 10 minutes

    

11. 11 After 10 minutes, take it out and pour a layer of mango mousse paste, pour another layer and put it back in the refrigerator freezer for 10 minutes

    

12. 12 Then take it out and pour in the white

    

13. 13 Take it out after another 10 minutes and pour in the mango mousse paste, and continue circulating. Cook until all the mousse paste is gone. Once all the mousse paste is set, you can place the cake mold in the refrigerator for 4-5 hours, or overnight.

    

14. 14 Refrigerate overnight to unmold

    

15. 15 Cut open and look at the beautiful mango layer mousse cake in cross section. Clear layers.

    

16. 16 Beautiful, isn’t it

    

17. 17 Let’s take another look at it,

    

18. 18 The appearance is very high. Perfect!