Six-Inch Mango Mousse Cake

Crush the digestive biscuits with a rolling pin, the more crushed the better.

Melt the butter by heating it in the microwave for one minute.

Pour the crushed biscuits into the butter and mix evenly.

Pour into a six-inch chiffon mold, use one end of a rolling pin to press the crushed cookies firmly, and refrigerate for half an hour.

Add the butter to the sugar and beat until it reaches about 50% fluffiness.

Dissolve the gelatin powder in an appropriate amount of warm water.

Blend the mango into puree using a high-speed blender.

Heat the fruit puree and pour in the dissolved gelatin powder and sugar, stirring thoroughly until melted.

Then mix the cream and fruit puree together, using folding or the Z-motion technique to combine into a mousse mixture.

Take the refrigerated cookie crumbs out of the fridge, pour half of the mousse mixture in, and add the mango pieces.

Pour in the remaining mousse mixture, gently tap to remove air bubbles, and refrigerate for more than two hours.

Soak the gelatin sheets in clear water for three minutes, then add the mango puree.

Heat the mango puree together with the soaked gelatin sheets until melted.

Wait for the mirror layer to cool slightly, then pour it into the cake mold and refrigerate for more than four hours; it’s best to leave it overnight for a more perfect mousse.

When the time is up, take it out of the refrigerator, place a cup under the cake mold to unmold it, and use a hair dryer with hot air to blow around the mold for about ten seconds to remove it.

Then add mango pieces for decoration; you can decorate it however you like!

Cut into pieces and taste! The texture is delicate, like the feel of ice cream!

Look at this perfect cross-section!