• Six inches Mango mousse cake making steps: 1

    1

    Crush the digestive biscuits with a rolling pin. The more crumbly the better.

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    2

    Heat the butter in the microwave for one minute to melt.

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    3

    Pour the biscuit crumbs into the butter and mix evenly.

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    4

    Pour into a six-inch chiffon mold, use the end of a rolling pin to compact the biscuit crumbs, and put it in the refrigerator for half an hour.

  • Six inches Mango mousse cake making steps: 5

    5

    Add butter to sugar and beat until 50% creamy.

  • Six inches Mango mousse cake recipe steps: 6

    6

    Dissolve gelatine powder with appropriate amount of warm water.

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    7

    Put the mango into puree using a wall breaker.

  • Steps to make six-inch mango mousse cake: 8

    8

    Heat the puree and pour in the melted gelatine powder and sugar, stir thoroughly to dissolve.

  • Six inches Mango mousse cake recipe steps: 9

    9

    Then mix the cream and fruit puree together, and mix into a mousse using a stir or Z-shape technique.

  • Six inches Mango mousse cake recipe steps: 10

    10

    Take out the refrigerated biscuit crumbs from the refrigerator, pour half of the mousse liquid into it, and add the mango pieces.

  • Six inches Mango mousse cake recipe steps: 11

    11

    Pour in the remaining mousse liquid and gently shake out the bubbles.Place in the refrigerator to chill for more than two hours.

  • Six inches Mango mousse cake recipe steps: 12

    12

    Soak the gelatine slices in water for three minutes, then add mango puree.

  • Six inches Mango mousse cake recipe steps: 13

    13

    Heat the mango puree and soaked gelatin slices together until melted.

  • Six inches Mango mousse cake recipe steps: 14

    14

    Wait until the mirror is slightly cool, pour it into the cake mold and refrigerate it for more than four hours, preferably overnight, and the mousse will be more perfect.

  • Steps to make six-inch mango mousse cake: 15

    15

    When the time is up, 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.

  • Six inches Mango mousse cake recipe steps: 16

    16

    Then add mango slices for decoration, you can decorate as you like!

  • Six inches Mango mousse cake recipe steps: 17

    17

    Cut it into pieces and try it! The texture is delicate and tastes like ice cream!

  • Six inches Mango mousse cake recipe steps: 18

    18

    Look at this perfect cut!

Tips

The gelatin powder has a better molding effect than the gelatine tablets. The two can be converted in equal amounts. If you only have gelatine tablets, the ratio can be a little more than the gelatine powder.