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No-Bake Mango Mousse Cake

Name: No-Bake Mango Mousse Cake
Prep time: 20 min
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: western
Ingredients: digestive biscuits; butter; gelatin sheets; Milk; mango; whipping cream; sugar; mint leaf

groups6 servingsspeedEasycountertopsPrep: 20 minsscheduleTotal: 260 minsoutdoor_grillNo-cook

Allergens:warningGlutenwarningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

12 Steps Total

Preparation

Put 100g digestive biscuits in a ziplock bag
Crush them with a rolling pin into fine crumbs
Pour into a mixing bowl

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Watch out

Seal the bag tightly to prevent crumbs from flying out while crushing.

Ingredients:digestive biscuits (100 g)

Tools:rolling pinmixing bowl

Preparation

00:00:14

Pour 40g softened butter into the biscuit crumbs
Mix well with a spatula until combined into wet sand texture

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Watch out

Butter must be thoroughly softened or melted, otherwise it won't combine evenly with the biscuit crumbs.

Ingredients:digestive biscuitsbutter (40 g)

Tools:spatula

Waiting Time

00:00:19

Pour the biscuit mixture into the bottom of a 6-inch ring mold
Press firmly with a rolling pin until tight and flat
Place in the refrigerator to chill

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Watch out

Press the biscuit base firmly, otherwise it will easily crumble and break when slicing.

Ingredients:digestive biscuitsbutter

Tools:cake mold

Preparation

00:00:33

warningStay safe

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
Slice into small diced pieces (approx. 400g needed in total)

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Watch out

Be careful with the knife depth when scoring to avoid cutting the hands through the skin.

Ingredients:mango (400 g)

Tools:chef knifecutting board

Preparation

00:01:12

Cut 15g gelatin sheets into smaller pieces
Place in a bowl
Add ice water
Soak for 5 to 10 minutes until softened

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Watch out

Must use ice water. Warm water will cause the gelatin to dissolve into the water prematurely.

Ingredients:gelatin sheets (15 g)

Tools:small bowl

Preparation

00:01:20

Pour 50g milk and 300g diced mango into a blender cup
Blend until smooth puree with no lumps
Pour into a bowl

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Watch out

Keep milk strictly at 50g

too much liquid will dilute the puree and prevent the mousse from setting

Ingredients:Milk (50 g)mango

Tools:blender

Active Cooking

00:01:31

Squeeze excess water from the softened gelatin sheets
Put them in a container
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°C

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Watch out

Water bath temperature must not exceed 80°C, as high heat will destroy gelatin's gelling power.

Ingredients:gelatin sheetsmango

Tools:spoon

Active Cooking

00:01:52

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)

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Watch out

Do not overwhip the cream

overwhipping will make the mousse coarse and less smooth

Ingredients:whipping cream (250 g)sugar (35 g)

Tools:electric mixer

Active Cooking

00:02:08

Pour the gelatin-mixed mango puree into the whipped cream
Fold gently with a whisk until smooth and combined into a yellow mousse batter

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Watch out

Ensure the mango mixture cools to room temperature before mixing, otherwise warm liquid will melt the whipped cream.

Ingredients:whipping creammango

Tools:whisk

Active Cooking

00:02:17

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

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Watch out

Tap gently to release air bubbles

tapping too hard will crack or loosen the biscuit base

Ingredients:mango

Tools:spatula

Waiting Time

00:02:59

Place the assembled mousse cake in the refrigerator for at least 4 hours to chill and fully set

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Watch out

Refrigeration time must be sufficient (at least 4 hours)

unmolding early will cause the cake to collapse

Active Cooking

00:03:03

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

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Watch out

Do not wrap the warm towel for too long, or the cake edges will melt.

Ingredients:mint leaf (1 piece)

Tools:towelchef knife