Mangomousse ingredients: 250 grams of mango,milk50 grams, cream cheese 200 grams, sponge cakeeggcake1 piece, agar sheets 4 pieces (2.5 grams per sheet), fine sugar 10 grams

Mango mousse preparation:

1. Soak the agar sheets in cold water until soft, drain the water from the softened agar sheets and melt them over a water bath, then cool down

2. Blend 150 grams of mango with 50 grams of milk in a blender to make a pureemarmalade

3. Mix the cooled agar liquid and mango puree and stir well

4. Cut another 100 grams of mango into small pieces

5. Whip cream cheese with fine sugar until slightly stiff (the sweetness of the mango can be adjusted, so the amount of sugar can be changed accordingly), then mix the whipped cream cheese with the mango puree thoroughly to make the mousse mixture and add the mango pieces, stirring them in

6. Pour the mousse mixture into a mold lined withmango sponge cake.The bottom should be wrapped with plastic wrap beforehand.Refrigerate for about 4 hours

7. Demolded mousse.Demolding can be done by blowing hot air around the mold with an electric hairdryer or wrapping it in a warm towel, then cut and serve on a plate