Mango mousse cake

Overview

The hot summer is here. I want to eat cold mousse cake. It’s my favorite mango. It’s mango season again. I made four 2-inch cakes and one 4-inch cake. It can be made with a 6-inch mold. It’s a simple, convenient and elegant cake. Summer is indispensable for you. Come and make it too

Tags

• baking
• birthday
• butter
• chocolate
• cookies
• decoration
• mango
• mango cubes
• mango pulp
• mint leaves
• peach
• sugar
• whipping cream
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Prepare the materials

   

2. 2 Soak gelatine sheets in cold water until soft

   

3. 3 Melt butter over water

   

4. 4 Crush the biscuits in a mixer, add butter and mix well

   

5. 5 Put into the mold

   

6. 6 Flatten it flat with your fingers and put it in the refrigerator for later use

   

7. 7 Cut mango into small pieces

   

8. 8 Mango pulp, 25 grams of milk + 40 grams of sugar are beaten into a puree

   

9. 9 Add the gelatine slices to the milk and heat over water to melt. Pour into the mango puree. Use a spatula to quickly mix evenly. Save about 4 tablespoons of the mango puree for mirror coating

   

10. 10 Whip the light cream until it is about 6 minutes old. Pour the light cream into the mango puree

    

11. 11 Mix well

    

12. 12 Take out the mold from the refrigerator, first add 1/2 of the mousse paste, then add diced mango meat

    

13. 13 Then pour in the mousse paste about 8 or 9 minutes full

    

14. 14 Place in the refrigerator to chill for about 1 hour

    

15. 15 Pour over the mango paste and refrigerate for about 3 hours

    

16. 16 Remove from the mold after 3 hours

    

17. 17 Simply decorate it beautifully

    

18. 18 A good choice for the cold summer