Name: Mango Cheese Mousse
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Mango puree; 100g Digestive Biscuits; 3g (mirror) Gelatin powder; 200g Cheese; 50g butter; 20g (with whipped cream) Powdered sugar; 60g milk; 200g Light cream; 70g mango juice; Some Cool white open

Mango Cheese Mousse

1. Prepare the main raw materials;

2. Put the digestive biscuits in a fresh-keeping bag and use a rolling pin to crush them;

3. Add heat-insulated water to melt the butter into a liquid state, and mix well;

4. Spread the mixed digestive biscuits evenly on the bottom of the mold, compact them, and keep them in the refrigerator;

5. Take the mango flesh and use a food processor to make a delicate mango puree for later use;

6. Weigh 12g of gelatine powder and soak it with about 100g of cold boil to make the gelatin powder fully swell;

7. The cream cheese is softened at room temperature, add 60g sugar, and beat with an electric whisk until smooth and no particles;

8. Add 60g milk and mix well;

9. Weigh 300g of mango puree, add it to the cheese, and stir evenly;

10. Weigh 200g whipped cream, add 20g sugar, and beat until lines appear;

11. Add the whipped cream to the cheese mango paste and mix well;

12. The swelled gelatin powder will melt with heat insulation water;

13. Let the melted gelatin liquid cool to about 60-70°C, add it to the cream cheese paste, and stir to form a mousse paste;

14. Pour the mousse paste into the mold, smooth it with a silicone spatula, shake it lightly to remove bubbles, put it in the refrigerator for more than 4 hours, I made it at night, and refrigerate it until the next day.

15. To make a mirror, take 3g of gelatin powder, add about 50g of cold white boil to soak to melt the heat-insulating water after swelling;

16. Let the gelatin liquid cool to about 60-70℃, add 70g mango juice, and stir evenly;

17. Gently pour it on the surface of the solidified mousse cake and put it in the refrigerator for more than 2 hours;

18. Take out the mousse cake, cover it with a hot towel and release it, decorate it with a happy birthday card~

Tips:
1. The gelatin powder I bought is instant-dissolvable and can be dissolved in heat-insulating water directly by adding water, but after swelling with cold water, the heat-insulating water can dissolve better;
2. With this formula, I made a 6-inch round mousse and a small 8.5cm×5cm mousse;