Quarter past three is the afternoon tea time. It is nice to have a nice afternoon tea in the warm spring afternoon. The 4-inch mango mousse cake has a strong mango flavor, it is sour and sweet, it melt-in-the-mouth. There is no oven required, just stir it up and it’s that easy.
200g mango puree
130g whipped cream
10g caster sugar
9 grams of halal gelatin powder
1. Remove the Oreo biscuits, crush the Oreo with a rolling pin, add the melted butter and mix well, pour it into the mold, press firmly, and refrigerate for 20 minutes.
2. Wash the mangoes, peel and dice them, put them in a juicer, and add a little water to make mango puree.
3. Soak a packet of halal gelatin powder with a small amount of water to soften, pour the mango puree into the pot and heat it up, add the halal gelatin powder to melt, and turn off the heat.
4. Add the caster sugar to the whipped cream and beat until it reaches 6 distributions, that is, lift the whipping head and the dripping cream can stay for about 3 seconds and disappear.
5. Pour half of the mango puree into the whipped cream and stir well.
6. Take out the solidified biscuit bottom from the refrigerator, pour in the mousse paste, and freeze it for 20 minutes.
7. Then pour in the remaining mango puree to make a mirror, and refrigerate for more than 2 hours.
8. Decorate after demolding the cake.