Exclusive Mango Mousse Cake

Name: Exclusive Mango Mousse Cake
Yield: 4 servings
Cuisine: Baking
Ingredients: 100 g Digestive biscuits; 50 g Butter; 1 piece 8-inch round mold for the pot bottom; 450 g Fresh mango puree; 200 g Light cream; 10g Gelatin sheets; 40 g white sugar

Exclusive Mango Mousse Cake brings digestive biscuits, butter and 8-inch round mold for the pot bottom together and is baked until light, fluffy and golden.

0 minNewMedium Baking Other Sweet

Instructions

1
Soak the gelatin sheets in warm water. Then heat them in the microwave to melt.
2
Peel the mango and cut it into pieces, then use a juicer to grind it into 400 grams of mango puree. Pour in gelatin sheets and stir evenly, set aside.
3
Crush the digestive biscuits, melt the butter, pour it into the biscuits, pour into the mold, and press flat with a spoon.
4
Whip the heavy cream until it forms patterns.
5
Pour in the mango puree and strain it through a sieve for a smoother texture.
6
Pour into the mold.
7
Pour mango puree over the surface, refrigerate for 4 hours, or overnight.
8
Take it out and cut it into pieces.
9
Finished products, afternoon tea snacks.