6 inch Mango Mousse Cake (no oven)

Published Jul 18, 2021 at 12:52pm ET

6 inch mango mousse cake is especially suitable for summer!

Food Material List

1 Mango Two (large)
2 butter 50g
3 Oreo cookies 9 pieces
4 Berry sugar 50g
5 Gelatin sheets 1 tablets
6 Gelatin powder 20g
7 water 50g
8 Unsalted butter 250ml

Operational steps

1 Oreo biscuits are sandwiched in bags and crushed with rolling sticks.
2 Keep the butter in water until it melts. Dont boil. Mix well with the Oreo biscuits. Put it into the cake mould. Press it tightly with a spoon and put it in the refrigerator.
3 Whisk 6 or 7 layers with light cream and sugar.
4 Take a mango juicer and squeeze it into mango paste. Heat it in water. Add the gelatin powder at 40 to 50 degrees. Stir it evenly (remember not to boil). Turn off the fire and cool it. Stir the cream evenly. Put some mango pieces in the mould and put them in the refrigerator to cool. Take it out like this!
5 Gillidine tablets are softened by soaking in cool water, melting in 50g water, adding 50g mango mud, stirring evenly, (about 50 degrees can be) cooling into the mold, cooling in the refrigerator, is the transparent yellow layer above!
6 Cut mango pieces and put them on top!
7 Its ready to eat.

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