How to make mango mousse cake

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  1. Prepare the ingredients.If you don’t have rum, you can just add lemon juice.The butter must be unsalted and the mold should be six inches.

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  2. Scrape off the cream from the Oreo cookies, roll them into small pieces with a rolling pin, and drain them.Melt butter over low heat.

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  3. Stir the butter and biscuit crumbs together, and then place them at the bottom of the mold.Be sure to Tighten with a spoon and place in the refrigerator until ready to use.

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  4.Punch half of the mango into a puree, put the gelatine powder in, and set it over low heat.Melt, mix well and set aside to cool.Cut the other half of the mango into small pieces and set aside.

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  5.Put sugar in the cream cheese, melt over low heat and water, and stir until it has a creamy texture In a granular-free state, let cool and set aside.

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  6. Whip the cream to 60 to 70%.You can see obvious lines and dripping cream.The texture will not disappear immediately.Mix the mango puree, cream cheese and cream together, cut and mix evenly with a spatula, then add rum lemon juice and mango cubes, cut and mix evenly.

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  7. Slowly pour the mixed semi-solid into the mold and shake it gently a few times.Make the surface smooth and even.

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  8. Because mango puree and mango pellets are added, there will be mango fiber on the surface, which will not If it affects the finished product, just put it in the refrigerator for 4-5 hours..

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  9. After refrigeration, put on fruit decoration and it's done.