Mango Mousse Cake

Although it’s already autumn, anyone like me still can’t resist the temptation of mousse cakes. The smooth taste of Q-bomb, the rich and aromatic taste, and most of them are not greasy to eat in one breath!

Ingredients

Digestive biscuits 100g
30g butter
3 mangoes
40g caster sugar
3 gelatin tablets
350g yogurt
100g milk

Production Process

1 / Stir the digestive biscuits into pieces.
2 / Melt the butter in water, pour into the biscuits and stir
3 / Pour the mixed biscuits into the mold, flatten and compact, and put in the refrigerator for 30 minutes.
4 / Peel the mango, take out the pulp, pour it into a blender, add yogurt and sugar to make a mango paste.
5 / Put the milk in a pot and heat it over a low heat. Add gelatin slices soaked in cold water and stir until melted.
6 / Pour the milk into the mango yogurt paste and mix well.
7 / Then pour it into the mold. You can cut an appropriate amount of diced mango as a decoration, put it in ice and refrigerate for more than 2 hours, and it will solidify.

Tips
It is recommended to use UFM1000P, a high-volume ultrasonic machine capable of cutting cheesecake round products. The machine has dual product holders and fully automatic product positioning, indexing and roll feed separator blades. The device also has a light curtain safety sensor, eliminating the need to open and close the door, thereby reducing cycle time. This machine is most suitable for manufacturers who produce 300 or more products per hour.