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Recipe details are AI-generated from the video and may contain errors — for reference only.
Put 100g digestive biscuits in a ziplock bag, crush them with a rolling pin into fine crumbs, then pour into a mixing bowl.
Watch out
Seal the bag tightly to prevent crumbs from flying out while crushing.
Pour 40g softened butter into the biscuit crumbs and mix well with a spatula until combined into wet sand texture.
Watch out
Butter must be thoroughly softened or melted, otherwise it won't combine evenly with the biscuit crumbs.
Pour the biscuit mixture into the bottom of a 6-inch ring mold, press firmly with a rolling pin until tight and flat, then place in the refrigerator to chill.
Watch out
Press the biscuit base firmly, otherwise it will easily crumble and break when slicing.
Exercise caution with the knife when cutting fruit. Keep a firm grip to prevent slips.
Wash fresh mangoes, cut off fruit flesh along both sides of the pit, score crosshatch lines, pop out the cubes, and slice into small diced pieces (approx. 400g needed in total).
Watch out
Be careful with the knife depth when scoring to avoid cutting your hands through the skin.
Cut 15g gelatin sheets into smaller pieces, place in a bowl, add ice water, and soak for 5 to 10 minutes until softened.
Watch out
Must use ice water. Warm water will cause the gelatin to dissolve into the water prematurely.
Pour 50g milk and 300g diced mango into a blender cup, blend until smooth puree with no lumps, and pour into a bowl.
Watch out
Keep milk strictly at 50g
too much liquid will dilute the puree and prevent the mousse from setting
Squeeze excess water from the softened gelatin sheets, put them in a container, and melt over hot water bath (water temperature under 80°C) into a liquid. Pour into mango puree and stir well.
local_fire_departmentHot water bath, water temp <80°CWatch out
Water bath temperature must not exceed 80°C, as high heat will destroy gelatin's gelling power.
Add 250g chilled whipping cream and 35g sugar into a large bowl. Whip with an electric mixer until soft peaks (60% whipped, light trails form but still flowable).
Watch out
Do not overwhip the cream
overwhipping will make the mousse coarse and less smooth
Pour the gelatin-mixed mango puree into the whipped cream, fold gently with a whisk until smooth and combined into a yellow mousse batter.
Watch out
Ensure the mango mixture cools to room temperature before mixing, otherwise warm liquid will melt the whipped cream.
Take out the chilled mold. Pour 1/3 mousse batter and level, add a layer of diced mango; pour another 1/3 mousse batter and smooth, add another layer of diced mango; pour the remaining 1/3 batter, smooth top with a spatula, and tap the mold twice to release air bubbles.
Watch out
Tap gently to release air bubbles
tapping too hard will crack or loosen the biscuit base
Place the assembled mousse cake in the refrigerator for at least 4 hours to chill and fully set.
Watch out
Refrigeration time must be sufficient (at least 4 hours)
unmolding early will cause the cake to collapse
Take out the set mousse. Wrap a warm hot towel around the mold ring for a few seconds, then slowly lift up to demold. Decorate the top with diced mangoes and mint leaf, slice and serve.
Watch out
Do not wrap the warm towel for too long, or the cake edges will melt.
