Small Fresh Mango Mousse Cake
1.
First make a sponge cake: https://www.xiachufang.com/recipe/1026010
Let the sponge cake cool and cut into two slices (the thickness can be controlled according to your preference).
2.
Soak the gelatine in cold water to soften
3.
150g mango diced and mashed into a sauce (or directly use thicker mango juice), heat and stir, and at the same time add the soaked gelatin, keep stirring until the mixture is fully mixed
4.
The whipped cream is added with sugar and sent until the sixth is distributed (the whipped cream needs to be placed in the refrigerator for more than 12 hours before it is easy to be sent, this must be noted!)
5.
Mix the cooled mango sauce with whipped cream to form a mousse liquid (you can also add some fine diced mangoes and mix together at this time)
6.
Wrap baking paper on the bottom and the sides of the movable mold, put a large piece of sponge cake into the bottom of the mold, and pour a layer of mousse
7.
Refrigerate overnight, and use a hot towel or hair dryer to slightly heat the outer ring of the mold the next day to easily demold
8.
After demoulding, cut the mango into cubes and place it on the surface for decoration
