🍰 Mango Mousse Cage Recipe✨

🧡 All Ingredients (2 lb Print)

🔹 Cake base

• Vanilla Cake or Spunge Cake 1 Sheet (Cut By Print Size)

- Or 100 grams of biscuits + 60 grams of melted butter (crispy base cheesecake)

🔹. Mango mousse.

• 250 grams of finely ground ripe mangoes

• 250 ml whipped cream

• 10 g powder gelatin (or 4 sheets)

• 3 tablespoons water (for melting gelatin)

• 60 grams of granulated sugar

• 1 teaspoon lemon juice (keeps the flavor fresh)

• ½ teaspoon vanilla scent (added fragrance)

🔹 Mango Jelly Front Section (Top Decor)

• 150 grams of mashed ripe mangoes

• 1 tablespoon sugar

• 1 teaspoon gelatin (1 tablespoon warm water dissolved)

💛 How to do

1️⃣ Prepare the base.

1.If using cake base → paste in the bottom removable print

If using a biscuit base → mix the biscuits, press + melted butter. Press tightly in print and refrigerate for 15 minutes.

2️⃣ make moose.

1.Soak the gelatin in 3 tablespoons of water. Leave for 5-10 minutes to inflate.

2. Heat mango mash with sugar enough hot (no need to boil) and add the inflatable gelatin to it. Stir to melt well.

3. Add lemon juice and vanilla aroma. Stir well. Stay cool until warm.

4. Beat the whipped cream to fluff with a soft peak.

5. Struck the mango part into a light whipped cream until silky, homogeneous.

3️⃣ Temousse to print

1.Pour the mousse on the cake base (or biscuit base).

2. Smooth and refrigerate for at least 4 hours or until set.

4️⃣ Make a mango jelly face

1.Mix mango mash, sugar and melted gelatin. Stir well.

2. Pour over the mousse face (when the mousset is good)

3. Refrigerate for another 1-2 hours

5️⃣ Decoration

• Place fresh mango sliced fan top

• Slightly Mint Leaf Rose or Whipped Cream Trim

# Mousse cake # Mango cake mousse