Cooking Steps

1. 

   Step1:Take 100g small Chiffon biscuits and crush them with a rolling pin. Like to crush them with a blender. This biscuit is made of snow flake. It has strong milk flavor and is hard and crisp.

2. 

   Step2:Mix evenly with cold water. Compact with silica gel shovel. No milk or butter. Just mix and compact with cold water. Put it in the refrigerator and freeze it.

3. 

   Step3:Take 300 grams of mango and mash it. Add 25 grams of sugar. The mango is already very sweet, so the sugar is reduced.

4. 

   Step4:Gilding slice 15 add cold white and open to soak. Add mango puree and melt in water. Put aside to cool.

5. 

   Step5:250g cream is sent to a six point state. It is the kind of cream that has lines on its slide and is not easy to disappear, but has strong liquidity. I've beaten it here, so I added another 50g of whipped cream and stirred it.

6. 

   Step6:Add the cream into the mango puree and stir it evenly. The top and bottom of the mixture must be even. The whipping of the cream is a little over. It is not easy to mix the cream during the mixing process. It will have a little pimple. Whipped cream is a good mix.

7. 

   Step7:Mix the mousse paste and pour it into the mold. This recipe is made of six inches. I used the eight inch mold to pack it. There are bubbles on the surface to break. Cover the plastic film and put it in the refrigerator for about 34 hours to solidify.

8. 

   Step8:After the mousse paste solidifies, take 100g mango meat and beat it into a mud and add water to make the mango mud thinner. Add 5g of soft gilding tablets. Stir until the gilding tablets melt with water. Pour into the solidified mousse paste and refrigerate for about 0.51h.

9. 

   Step9:Ready to demould. Just blow it with the hot air of the blower. The mold will be demoulded if it is good.