# Fourth Baking Contest and is Love to Eat Festival# Mango Mousse Cake
1.
Get the materials ready
2.
Gelatine tablets soak in cold water until softened
3.
Butter melts in water
4.
Put the biscuits into a mixer, break them up, add butter and mix well
5.
Put in the mold
6.
Flatten with your fingers and put in the refrigerator for later use
7.
Mango cut into small pieces
8.
Mango pulp, 25 grams of milk + 40 grams of sugar are pureed
9.
The gelatin flakes are melted by adding milk and heating in water, pour into the mango puree, quickly mix it evenly with a spatula, by the way, set aside about 4 tablespoons of the mango puree for the mirror surface
10.
Whip the whipped cream until about 6 and distribute it. Pour the whipped cream into the mango puree
11.
Stir evenly
12.
Remove the mold from the refrigerator, add 1/2 mousse paste first, and add diced mango meat
13.
Then pour in the mousse, about 8 or 9 minutes full
14.
Put it in the refrigerator for about 1 hour
15.
Pour the mango paddle and put it in the refrigerator for about 3 hours
16.
Demoulding after 3 hours
17.
Simply decorate it beautifully
18.
A good choice for icy summers
Tips:
Don’t overheat the gelatin slices and add it to the chiffon cake filling.
