250g of mango puree, 20g of Geely powder, 200g of animal fresh cream, 50g of hot water, 80g of sugar, 3 tablespoons of mango puree, 70g of hot water, 5g of gelatin, 5g of sugar, 0g of digestive biscuits 100, and 40g of salt-free cream.

working methods

1. First, break the digestive biscuits, mix it evenly with melted cream, pour it into the bottom of the mold, compact it evenly, and put it into frozen ice for later use.

2. Beat the mango pulp into mango puree with a food blender (leave 3 tablespoons of mango puree as a mirror).

3. Mix sugar and gelatin well, then add hot water and mix well, then add mango puree and mix well.

4. Beat the whipped cream evenly with electric egg beater, then add mango puree and stir evenly to make mango Mu Si.

5. Pour into the mold, freeze until it is solidified, and add mango meat for decoration after taking out.

6. [Mango Mirror Method] Mix 70g of water with gelatin powder sugar, add two spoonfuls of mango puree, mix well, let it cool, and then pour in mango mousse. Cool in the refrigerator until it is solidified.