Ingredients
Digestive biscuits ( 145g ) | Unsalted butter ( 55g ) |
Animal cream ( 250g ) | Mango puree ( 280g ) |
Mango cubes ( 300g ) | Jidding slices ( 4 slices ) |
How to make mango mousse cake (8 inches)
1.Crushed digestive biscuits
2. Melt the butter in water.I heat it in the microwave, which is more convenient
3.Add butter to digestive biscuits and mix well
4.Jiding Soak the slices in cold water until soft, then melt in cold water.
5. Whip the cream 60% to 70%, add mango sauce and jelly Liquid, pour half of it into the grinder, and add diced mango.The diced mango can be cut into larger sizes.
6.Pour in the remaining half.Cover with plastic wrap and refrigerate.Generally, it can be eaten after 12 hours.
7. Cut off a piece and enjoy it.There are naughty children at home, so there is no time to decorate it.
Tips
When I was whipping the cream, the machine was broken and I was whipping it by hand.It was so tiring.The cream can be whipped to 6 or 7 degrees and is a little thicker than yogurt.
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