How to make mango yogurt mousse cake (six inches)

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  1. Digestive biscuits are pressed into powder form , mix the butter after liquefying it, spread it on the bottom of the cake mold, compact it and refrigerate

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  2. Add an appropriate amount of pure water to the gelatine and soak it until soft, then put it in the microwave for 30 seconds or heat it over water to melt

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  3. Cut fresh mango into pieces and puree, mix with yogurt and mix well, add gelatin liquid and mix well

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  4. Add sugar to the light cream and beat until it has clear texture, then mix with the mango puree

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  5. Take out the refrigerated mold, pour the normal mousse paste, sprinkle with appropriate amount of mango slices, and then pour in the other half Put the mousse paste on a flat surface and refrigerate for two hours

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  6.Production Mirror surface: Add a little more water to the gelatine to soften it, put it in the microwave for ten seconds to melt, mix it with the mango puree (sieve it once to make it more fine), pour it on the surface of the mousse cake, and refrigerate it for more than two hours

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  7.Refrigerate and decorate as you like and enjoy