1. Cut the mango into pieces, then puree it with a food processor
2. Put white sugar in the cream cheese and stir until there are no particles
3. Take 50g of pure milk, add it to the cream cheese twice, and stir until it is fine and without particles
4. Then pour in the mango puree just beaten and mix well for later use
5. Pour the whipped cream into a bowl. It does not need to be completely whipped, just whipped until it is a little bit flowing
6. While stirring, pour the whipped cream into the large bowl just now and set aside
7. Soak the gelatine slices in cold water for two minutes, soak it out and squeeze out the water
8. Heat the remaining 50g of pure milk, then add the soaked gelatine flakes, then stir and melt the gelatine flakes completely
9. While stirring, pour the pure milk into the large bowl just now, and mix it completely.
10. Put a piece of tin foil in the baking tray to prevent leakage, put the chiffon cake slices, put on the mold, and then wrap the mold tightly with tin foil
11. Pour the first layer of mousse on the cake slice, smooth it with a spatula, and put it in the refrigerator to freeze for ten minutes
12. Put a slice of cake that is a circle smaller than the mold on the first layer of mousse batter, pour the mousse batter again. The mousse batter should completely cover the cake slices and put it in the refrigerator again for ten minutes
13. Make a mirror. Stir the mango flesh with cold boiled water, add the soaked gelatine slices, and stir in insulated water until the gelatine slices are completely melted
14. Pour the mirror surface onto the top layer of the cake, shake it to make the surface smoother, and then put it in the refrigerator for at least four hours
15. Remove the tin foil and blow around the mold with a hair dryer, then the mold can be easily demolded
16. Cut into small pieces according to your preference, decorate with whipped cream and mango diced, the mango mousse is complete
