How to make 6-inch mango mousse cake

In a busy life, it is a great happiness to be able to have a delicious meal when you return home. If you don’t have much time to prepare dinner, you can choose simple ingredients and stir-fry them briefly. The method of making a 6-inch mango mousse cake is so simple.

1. Prepare the materials

2. Melt the butter in water

3. Crush the digestive biscuits

4. Mix the biscuit crumbs with the melted butter.

5. Put it into the bottom of the six-inch mold and compact it for later use

6. Add sugar to milk and mix well until the sugar dissolves.

7. Heat the gelatin sheets in water until they melt and pour them into the milk mixture.

8. Dice the mango and divide into two portions

9. Use a food processor to puree 240g of mango.

10. Pour the puree and yogurt into the milk

11. Stir evenly and the smooth mousse paste is ready

12. Pour the mousse paste into a six-inch mold and put it in the refrigerator for at least one hour

13. Cake after being refrigerated for an hour

14. Melt a piece of gelatin and add the remaining 40g mango puree to make the mirror surface

15. Pour the mirror paste into the refrigerator and freeze for three hours

16. This is the second day, blow the edge of the mold with a blower to demould it

17. Add some diced mango and you can eat it

Although the restaurant offers many dishes and they taste good, they are not as hygienic as making them yourself. The method of making a 6-inch mango mousse cake is simple and you can give it a try.