Mango Cheese Cake (Mother's Day Edition)

1. Most of the ingredients (oranges were originally intended for mirror use, but later they were not used).

2. Take about 100g of half of the cookies, put them into a plastic bag, and crush them with a rolling pin.

3.20g butter dissolves under microwave heating for 30 seconds.

4. Become liquid.

5. Crush the cookies and add some milk if they are too dry (I'm afraid of oil, so reduce the amount of butter and use milk instead, about 30-50ml is enough).

6. Wear disposable gloves, compact the cookies in the bottom of the cake mold (I use a 6-inch adjustable bottom mold), and refrigerate them in the refrigerator.

Add 10g of fish gelatin powder to 100ml of milk.

8. Steam in a steamer over water.

9. While processing mangoes and cheese, cut the two mangoes into pieces and leave at least a quarter of the fruit grains.

10. Mango, cheese, and yogurt, crushed in a blender into a delicate paste like the one shown in the picture (I'm afraid the sweetness of mangoes is enough, so if you like the sweetness, you can add sugar to this step).

11. Pour the melted fish gelatin into the cheese batter and stir well again.

12. Pour the mixed paste into the mold, pour half first.

13. Add mangoes.

14. Fill it up again and create bubbles.

15. Two extra cups were filled.

16. Refrigerate for at least four hours before removing.

17. Use a bottle to easily demold.

18. Prepare glutinous rice paper.