Cooking Steps

1. 

   Step1:Make mousdie first - break the digestive biscuit with a blender. It can be more delicate. The biscuits can also be put into the fresh-keeping bag. The biscuits can be crushed with a rolling pin. In this way, the crude minerals are relatively coars

2. 

   Step2:Pour in melted butte

3. 

   Step3:Press and mix evenly with silica gel scrape

4. 

   Step4:Put it into a 6-inch open bottom cake mold. Compact it. Even thickness. Use one end of rolling pin around to compact along the edge of the mold. The edge of the finished product bottom is relatively flat and smooth. Put it in the refrigerator for cold storag

5. 

   Step5:Slice mango into blende

6. 

   Step6:Put in the little triangle cheese. You can also use other cream cheese.

7. 

   Step7:Add sugar and mil

8. 

   Step8:Start the cooking machine. Beat it into Mango Cheese past

9. 

   Step9:Pour into dry container for standb

10. 

    Step10:Gelatine tablets are softened with ice water and then melted in hot wate

11. 

    Step11:Cool the gelatine and pour it into Mango Cheese past

12. 

    Step12:Mix well and set aside. Refrigerat

13. 

    Step13:Cream in a dry container. Pour in rum (no to omit

14. 

    Step14:Whisk the cream until it has lines. But it still flows slightl

15. 

    Step15:Put the cream in the Mango Cheese paste. Turn over evenly. Move gently to avoid excessive bubble

16. 

    Step16:Take out the mold with the bottom of the digestive biscuit. Pour the mixed Mango Cheese paste into it. Mousse paste should be thic

17. 

    Step17:Shake the mold on the table top for several times. Remove the bubbles and make the surface of mousse flat. Refrigerate for more than 4 hours. I'm cold overnight.

18. 

    Step18:QQ sugar I use orange flavor. Drain. Melt in hot wate

19. 

    Step19:Liquid QQ sugar for a while. Let it coo

20. 

    Step20:Take mousse out of the refrigerator. Pour in QQ sugar solutio

21. 

    Step21:Decorate with mango and put it into refrigerator until QQ sugar solidifie

22. 

    Step22:Take out mousse. Blow it around with a blower. Put a cup on the bottom of the mold. Gently press down on the periphery of the mold. Demould. Blow the bottom of the digestive biscuit with a blower. Use a knife to stick to the bottom and take it out. Be careful.

23. 

    Step23:The finished product is beautiful. You can eat without taking off the bottom mold.