Mango yogurt mousse

1. Soak the gelatin slices in cold water until soft and set aside. Mash one portion of mango with a blender and cut it into cubes (the puree is mainly used to make mousse, and the cubes are used for surface decoration, with the amount to be determined by oneself)

2. Prepare a piece of cake and place it on a cake paper tray. Wrap it around the edge with mousse (you can also use mousse rings directly)

3. Beat butter and granulated sugar until 7 portions are evenly distributed, forming a slow-moving texture

Two thirds of the gelatin tablets are dissolved in 40 grams of cold water over hot water until they become liquid, and then left to cool slightly

5. Add the gelatin solution that has cooled to a non hot state to yogurt, then add two-thirds of the mango puree and mix well with a spoon

6. Then add the mixed mango yogurt gelatin into the whipped cream, mix evenly with an egg beater, and the mousse is ready

7. Pour the mousse ingredients into the prepared mousse circle lined with cake slices, cover the surface with plastic wrap, and refrigerate for 3 hours in the refrigerator

8. Add the remaining gelatin slices to cold water and dissolve them in heat-insulating water. Let it cool slightly, then add the remaining mango puree and mix well

9. Take out the refrigerated cake, pour mango puree and gelatin solution on top, and refrigerate for 3 hours

10. Take out the cake and put the diced mango on top, then decorate it (it was already evening when it was refrigerated, so I decorated it the next day. After eating the diced mango, I decorated it with other fruits)