WHAT YOU NEED

Ingredients

100 grams of biscuits
50 grams of butter
175 grams of cheese
65 grams of milk
50 grams of fine sugar
220 grams of mangoes without peel
15 ml of lemon juice
15 grams of fish oil powder
150 grams of fresh animal cream
6 sizes of cake

How TO MADE Mango and cheese cake

Steps 1 to 4

1. Digested biscuits are powdered in a grinding cup in a food cooker;

2. The oil is melted into a liquid;

3. Pour the liquid butter into the digested biscuit and stir evenly;

4. Mix the digested biscuits evenly on the bottom of a six-inch round mold, press the back of the spoon flat, and place in the refrigerator for storage;

Steps 5 to 8

5. The fish paste is poured into a bowl and two tablespoons of milk are added. After a while, the fish paste absorbs enough moisture.

6. In the cooking cup of the food cooker, put the cream cheese, the fine sugar, the mango meat, the leftover milk, the lemon juice;

7. Stir in a food cooker until the ingredients are evenly mixed;

8. After the fish gel powder has fully absorbed the moisture, it expands and coagulates, and the fish gel powder is heated and constantly stirred until it dissolves into a liquid;

Steps 9 to 12

9. The liquid fish paste is poured into the mango paste and stirred evenly, and the finished mango cheese paste is placed in the refrigerator and chilled to the same degree as the fresh cream served;

10. Fresh animal cream is poured into a large bowl and served with an egg beater to maintain the texture;

11. Mix the fresh cream and the mango cheese paste, stirring from the bottom up, and the mango paste is loose and thick;

12. The mixed mango paste is poured into a mold that has been laid to digest the biscuit base, the surface is flattened, placed in the refrigerator and refrigerated for more than four hours before it is edible.

13.

Handy cooking tips

　　In the 6th and 7th steps, if there is no cooking machine, you can heat the cream cheese separator to soften, add sugar to the electric egg breaker to make it smooth, then add the mango meat to make it smooth, then add the milk to make it smooth, and before mixing with the fresh cream, you have to put it in the refrigerator until it is almost as thick as the fresh cream, so that it mixes together more perfectly.