How to make mango mousse cake

A healthy body requires us to maintain it in all aspects. Diet is an important aspect that cannot be ignored. It is a pity if you get sick because of neglecting to take care of yourself. Mango Lava Mousse Cake is easy to make and provides a nutritious dish for those who do not have much time to spend on cooking.

1. Soak the gelatin sheets in water, then melt the unsalted butter.

2. Next, crush the digestive biscuits into powder.

3. Mix the butter and crushed digestive biscuits together and mix well.

4. Prepare a 6-inch live bottom mold and lay a layer of oil paper

5. Pour the mixed biscuit base into the mold and press it down to flatten and compact it. Be sure to press it tightly, otherwise it will fall apart when demoulding. Keep it in the refrigerator for later use.

6. Dice the mango pulp, divide the better-looking part into the pulp filling (200 grams), and use the rest (350 grams) for the puree

7. Pour 350 grams of mango pulp into a food processor, add 60 grams of fine sugar, and beat into a paste (the amount of fine sugar can be adjusted according to the sweetness of the mango)

8. Take the gelatin out of the water and put it in a bowl, dissolve it in hot water

9. Take out 300 grams of the freshly blended fruit puree, add the dissolved gelatin liquid, stir evenly and set aside. The remaining puree will be used to make the flowing heart later.

10. Then we whip the whipped cream. Whip 150 grams of whipped cream until it is 4-5 points. This means that it will be whipped until there are lines but they will disappear immediately. You can lift it up and it will slowly fall down.

11. Pour all the whipped cream into the mango puree and mix well.

12. Take out the biscuit base from the refrigerator and pour one-third of the mousse paste into it.

13. Next, spread a layer of pulp, starting from the side, not too close to the outside, or it will not look good when you cut it.

14. You can place it anywhere in the middle, and then pour a layer of mousse paste

15. Spread another circle of fruit pulp and pour the remaining fruit puree in the middle

16. Finally, pour in the remaining mousse paste. Be sure to start pouring from the edge to prevent the liquid in the middle from overflowing, and then slowly fill the middle. Smooth the surface with a scraper and refrigerate for at least 4 hours

17. Take out and demould. Cover the outside with a hot towel to melt and make demoulding easier

18. Finally, you can decorate it with whipped cream and mangoes as you like and you’re done!

Cooking itself is not a difficult task. As long as you are willing, you can learn how to make mango mousse cake in a short time.