1. The cake base is divided into two from the middle, cut off the sides and set aside
2. Prepare mango, whipped cream, pure milk, gelatin powder and gelatin flakes
3. One part of the mango is diced and the other part is made into two mango flowers
4. Puree more than half of the diced mango
5. Add 50 grams of milk to the softened gelatin tablets and heat them in water until the gelatin tablets are completely melted
6. Pour the mango puree
7. Stir well and let cool for later use
8. Add 30 grams of sugar to the whipped cream, beat with an electric whisk to 8 and distribute
9. Pour the mango puree and stir evenly to serve as mousse filling
10. Take a piece of cake into the 8-inch live bottom mold
11. Cover the bottom of the mold with tin foil, pour half of the mousse filling, and put the diced mango
12. Put another piece of cake, pour the mousse filling, smooth it with a spatula, and put it in the freezer of the refrigerator for about half an hour
13. Melt the gelatin powder with 50 grams of warm water, add a tablespoon of mango puree and stir evenly to make a mirror surface, and leave it at lukewarm
14. Take out the frozen cake, pour in the mirror pectin, spread it evenly with a spoon, then put it in the refrigerator and freeze for half an hour
15. Finally, the mango flowers are removed from the mold, and the leaves are cut out with kiwi fruit for decoration
Tips:When the finished mousse is demolded, you can use a hair dryer to blow off the mold a little, and it can be easily demolded.
