Mango mousse cake (6 inches)

As the saying goes, food is the most important thing for people. If the diet is unhealthy, the human body will easily have problems. We must ensure a healthy diet and a balanced nutrition. The method of mango mousse cake (six inches) is very simple, and the ingredients are also relatively common in our lives. It is cheap and is a frequent guest on many family tables.

1. Prepare all the materials

2. Soak the gelatin powder in 50 grams of cold boiled water

3. Grind the digestive biscuits into powder using a food processor and set aside

4. Peel the mango and cut into dices for later use

5. Melt the butter in water

6. Pour the melted butter into the biscuit crumbs and mix well.

7. Pour the mixed biscuits into a six-inch cake mold, compact it and put it in the refrigerator

8. Add 15 grams of milk to the mango pulp and use a food processor to puree it. Separate 50 grams of mango puree for the mirror surface.

9. Add 60g of milk and sugar to dissolve in water

10. Add gelatin powder, stir until melted and turn off the heat

11. Pour the milk into the mango puree and mix well.

12. Mixed milk mango puree

13. Pour 200g whipping cream into another plate and beat until 70% to 80%

14. Pour the whipped cream into the milk mango puree and mix well.

15. Mixed mousse paste

16. Take out the six-inch mold with the biscuit base from the refrigerator, pour the mousse paste into it, pick up the mold and shake it gently to remove the large bubbles, then put it in the refrigerator for 3 hours.

17. To make the mousse mirror, soak 5 grams of gelatin powder with 20 grams of cold boiled water and set aside

18. Pour 50 grams of warm water into a bowl, pour the soaked gelatin powder into the warm water and stir until it melts.

19. Add the remaining 50 grams of mango puree and mix well.

20. Sift it to make the pectin more delicate and better looking as a mirror.

21. Take out the mousse cake after 3 hours. At this time, the surface has solidified. Gently pour the pectin from the side. If there are bubbles on the surface, poke them with a toothpick. Put it in the refrigerator for 6 hours. I refrigerated it overnight.

22. Take out the mold the next day, blow around the cake mold with a hair dryer, then hold the bottom with your hands and lift it up.

23. Decorate the surface with your favorite fruits or sugar particles, as you like.

24. Finished product image

When making mango mousse cake (six inches), you must pay attention to the heat, otherwise the dish will be burnt and affect the taste, and the visual effect will also be bad.