First layer Digestive biscuits 200 grams
Butter 40g Second floor
Gelatin powder 10 grams Warm water A small amount
Mango puree 500 grams White sugar 50 grams
Light cream 250g White sugar 20 grams
Sandwiched Mango Dieds Appropriate amount Third floor
Mango puree 200 grams Water 100g
White sugar 10 grams Gelatin tablets 5 grams
Decorative mango dices Appropriate amount
How to make 6-inch mango mousse cake 6-inch mango mousse cake recipe 1

Step 1

Crush the digestive biscuits with a rolling pin, the more crumbly the better. Illustration of how to make 6-inch mango mousse cake 2

Step 2

Melt the butter in the microwave for one minute 6-inch mango mousse cake recipe illustration 3

Step 3

Pour the biscuit crumbs into the butter and mix evenly 6 inch mango mousse cake recipe illustration 4

Step 4

Pour into a six-inch chiffon mold, use the end of a rolling pin to compact the cookie crumbs, and place in the refrigerator for half an hour. 6-inch mango mousse cake recipe illustration 5

Step 5

Add the cream to the sugar and beat until 50% fluffy Illustration of how to make 6-inch mango mousse cake 6

Step 6

Dissolve gelatine powder with appropriate amount of warm water6-inch mango mousse cake recipe illustration 7

Step 7

Make the mango into puree using a crusher Illustration of how to make 6-inch mango mousse cake 8

Step 8

Heat the puree, pour in the melted gelatine powder and sugar, stir thoroughly to dissolve 6-inch mango mousse cake recipe 9

Step 9

Then mix the cream and puree together, and mix into a mousse using a stir or Z-shape technique. 6-inch mango mousse cake recipe 10

Step 10

Take out the refrigerated biscuits from the refrigerator, pour half of the mousse liquid into it, and add the mango pieces. 6-inch mango mousse cake recipe 11

Step 11

Pour the remaining mousse liquid in, gently shake out the air bubbles, and put it in the refrigerator for more than two hours. 6-inch mango mousse cake recipe 12

Step 12

Soak the gelatine slices in water for three minutes, then heat the mango puree and soaked gelatine slices together until melted 6-inch mango mousse cake recipe 13

Step 13

When the mirror is slightly cool, pour it into the cake mold and refrigerate for more than four hours, preferably overnight, and the mousse will be more perfect. 6-inch mango mousse cake recipe 14

Step 14

timeWhen it arrives, take it out of the refrigerator, place a cup under the cake mold to release it, and use a hair dryer to blow hot air around the mold for about ten seconds to release it. 6-inch mango mousse cake recipe 15

Step 15

Then add mango slices for decoration, you can decorate as you like! 6-inch mango mousse cake recipe 16

Step 16

Look at this perfect cut, the delicate texture, and the silky smoothness! Cooking tips for 6-inch mango mousse cake

Gelatin powder has a better forming effect than gelatine sheets. Both can be used in equal amounts. If you want to form better gelatine sheets, you can add a little more.