1. Prepare the ingredients
2. First crush the digestive biscuits with a rolling pin (you can also use Oreo biscuits if you don't have digestive biscuits), and melt the butter in insulated water. At this time, you can soak the gelatine powder with milk and stir evenly and set aside.
3. Pour the butter into the crushed biscuits and stir evenly, then pour it into the mold, compact it with a spoon, and then put it in the refrigerator for half an hour. (You can cover the mold tray with a layer of plastic wrap to facilitate the demoulding later)
4. After making the bottom of the cake, start to make the mousse, pour the mango and yogurt into the food machine and make a paste (I use the child’s food supplement machine, the food machine is probably better)
5. After mashing, sieving again (this step can be ignored if it is too troublesome, this process is a bit cumbersome and time-consuming, and the taste is more delicate after sieving)
6. After sieving, the mango yogurt liquid is more delicate. If the yogurt and mango are more sour, add some sugar or powdered sugar and mix well.
7. Before whipping the cream, heat the milk gelatin liquid that has been soaked in water until it melts (I haven't bought gelatin tablets, so I don't know the specific usage)
8. I used 300 grams of whipped cream, but 250 is fine. This is an eight-inch one, so I use a bit more. The cream and sugar are placed in a ratio of 100:10. The same is true for other cakes to whipped cream.
9. Whip the cream to 60% to 70%, which can be runny. Do not whip the cream into a cake, otherwise it will not stir well.
10. Pour the melted pure milk gelatin liquid into the mango yogurt paste and stir evenly with a manual whisk.
11. Pour the mixed mango liquid into the cream and stir evenly with a silicone spatula.
12. The mousse is finished.
13. Take the iced cake base out of the refrigerator, pour out the prepared mousse and go.
14. After pouring it in, turn the mousse liquid until it is smooth, like making pottery, shake the bubbles slightly, just shake it, and then put it in the refrigerator for four hours.
15. Add QQ sugar to boiled water, melt it into liquid in heat insulation, and then cool it down
16. Pour the melted and completely cooled QQ sugar liquid into the solidified mousse cake to make a mirror, and then put it in the refrigerator for one hour.
17. After it is done, take it out of the refrigerator and place a taller cylindrical object at the bottom of the mold. Use a hair dryer to blow around the mold to easily demold.
18. After unmolding, the mango mousse cake is ready for me. As for the decoration on the top, please feel free to give full play to your imagination. I decorated it with mango strawberries and sugar beads.
19. Decoration complete picture
Tips:I made an 8-inch mousse. If you like to eat mango, you can add some diced mango when pouring the mousse. If it is too troublesome, you don’t need to sieve it. In addition, the base of the biscuit can also be replaced with Oreo biscuit. You don’t need the bottom of the cake. I don’t think it is troublesome to not put the cake in the middle.
