Mango Mousse Cake 芒果慕斯蛋糕

Ingredient (6 inch cake tin and place a parchment paper at the base of the tin)
*Add some sugar if mango is sour

Base

1.  80g Digestive biscuits
2.  30g  Melted unsalted butter

Mousse
1.  2 large mangoes or 4 small mangoes (yield about 200 mango cubes and 350 puree)
2.  60g sugar
3.  15 ml lemon juice (about 1/4 of lemon)
4.  150 ml whipping cream
5.  1 tbsp gelatin powder
6.  5 tbsp water

Mango Glaze

1.  100g mango puree
2.  1 tsp gelatin
3.  1 tsp water (Add 1 more tsp of water if not enough)


Method

Base
1.  Crush biscuits to fine crumbs. 
2.  Add melted butter and mix well.
3.  Pour into baking tin and press hard to form the base.
4.  Place into fridge.

Mouuse

1.  Cut mangoes into cubes. 
2.  Leave 250g for placing between mousse and puree the rest in a blender.  Add sugar and lemon juice when blending.
3.  Bloom gelatin powder with water.  Allow powder to absorb the water and swell in size.  Melt gelatin in hot water bath.
4.  Pour gelatin solution into puree and mix well.
5.  Whip cream until tracks appear.
6.  Transfer 1/3 cream to puree and mix well.
7.  Fold in the rest of the cream.
7.  Pour mixture into baking tin and place mango cubes in between each layers.
8.  Place mousse into fridge for at least 4 hour.

Mango Glaze

1.  Bloom gelatin and melt in hot water bath.  Add gelatin solution to mango puree and mix well.
2.  Pour puree over mousse and fridge for at least 1 hour before serving.