Cooking Steps

1. 

   Step1:Prepare all materials (if you use 8-inch round mold, double all materials

2. 

   Step2:First, make the bottom of the digestive cake. Put the digestive biscuits into the fresh-keeping bag. Roll them with a rolling pin. Heat the butter and melt it into a liquid state. Mix the tw

3. 

   Step3:Put the mixed biscuits into the mold. Press them with a spoon. Put them into the refrigerator for shaping

4. 

   Step4:Put the gelatine powder in a bowl. Add 2 tablespoons of milk to soak and expand. Set asid

5. 

   Step5:Put the cream cheese, mango pulp, sugar, lemon juice and the remaining milk into the blender. Press the switch to mix them into a uniform paste, thick and delicate. (if there is no blender, heat the cream cheese in water first. Add sugar and beat smoothly with electric eggbeater. Then add mango pulp and milk and beat evenly.

6. 

   Step6:Pour Mango Cheese paste into a large bowl. At the same time, heat the gelatinized powder which has expanded into sponge shape to the liquid state. After cooling for a while, add it into Mango Cheese paste and mix evenly (the gelatinized powder should not be too cold. It will solidify and cannot be mixed). Put the mixed paste into the refrigerator and refrigerat

7. 

   Step7:Take another large bowl. Pour in the animal light cream. Beat with the electric beater until the texture can be maintained

8. 

   Step8:Mix the whipped cream with Mango Cheese paste. Mix well up and dow

9. 

   Step9:Pour the mixed paste into the mould with the bottom of the digested cak

10. 

    Step10:The surface should be as smooth as possible. Put it in the refrigerator and refrigerate for 4 hours, then take it out and eat it

11. 

    Step11:When demoulding, a blower can be used to blow around the mold for heating. Hold the bottom of the mold by hand. Slowly push it up. More beautiful with some blueberrie

12. 

    Step12:When cutting, heat the knife. It can cut flat. If you want to cut perfectly, clean each knife and heat it again