1. Egg batter slices into 3 slices, take 2 slices and use
2. Put the mango flesh + yogurt + sugar into a food processor and mix into a paste
3. Soak the soft gelatine tablets in cold water in advance, drain the water, and heat to melt into a liquid state.
4. Add the mango paste and mix well
5. Whipped cream, lines appear, barely flowing
6. Mix well with mango paste
7. Put tin foil on the bread outside the mousse ring and put a piece of cake
8. Pour half of the mousse, and then cover with another slice of cake. After pouring the remaining mousse, smooth the surface
9. Refrigerate for 1 day until the mousse is completely set.
