1. Gelatine slices are soaked in cold boiled water and set aside. One part of mango is pureed with a blender and one part is diced (the puree is mainly used for mousse, the diced is used for surface decoration, and the amount is controlled by yourself)
2. Prepare a piece of cake and place it on the cake tray and surround it with mousse (you can also use mousse ring directly)
3. Beat the cream with confectioner's sugar until 7 is distributed, and it is in a slow-flowing state
4. Two-thirds of the gelatin tablets are melted into a liquid state with 40 grams of cold boiled water and insulated water, and then let cool slightly
5. Add yogurt to the gelatin solution that is not too hot, then add two-thirds of the mango puree and mix well with a spoon
6. Then put the mixed mango yogurt gelatin into the whipped cream, mix evenly with a whisk, and the mousse is ready
7. Pour the mousse ingredients into the prepared mousse ring with cake slices, cover the surface with plastic wrap, and refrigerate for 3 hours
8. Use cold boiled water to add the remaining gelatine slices to the heat-insulated water to dissolve it and let it cool slightly, then add the remaining mango puree and mix well
9. Take out the refrigerated cake, pour the mango puree gelatin solution on it, and then put it in the refrigerator for 3 hours
10. Take out the cake and put the diced mango on top, then decorate it (it was night when refrigerated, so I decorated it the next day. I ate the diced mango and decorated it with other fruits)
Tips:1. When the cream is whipped, you must hold it well, and don't make it so hard as the decorative cream;
2. Refrigeration is to make the paste with gelatin solution solidify, so you can grasp the time. It is better to be at least 3 hours to be safe. It is night after the glaze like mine, and I refrigerate it for more than 3 hours. ；
3. The bottom of the cake I used here is Chiffon 6 inches and cut into slices 1.5 cm thick. When cutting, it may be slightly high and low. If you want to be flat, you can bake it in a baking tray and then cut it;
4. Other cakes can also be used for the bottom of the cake, and sponge cakes can be used;
5. Yogurt can also be replaced by milk, with a slightly different taste.
