First, grind the Diget cookies with a cutter, add melted butter, clump them together, and lay them on the bottom of the mousse ring. At this time, pound it with a bottle and stick it tightly.

Boil starch syrup or honey in a cup of mango puree. I bought mango puree from a baking site. I think it would be good to buy two canned mangoes and grind one in a blender to make puree. Grind mangoes, strain them through a sieve, put sugar and starch syrup in a thick pan and boil them down to become puree.

Gently beat cream cheese at room temperature with a whisk and mix with orange wine and lemon juice. Cool the mango puree and mix it with cream cheese about 1/2 way. Pour the remaining mango puree over the cake.

It's a cream cheese mango mousse that'

Dissolve the white chocolate in a medium hot water and add the whipped cream that has been heated until it boils to make ganache. The chocolate ganache hardens and serves to harden the cake instead of the pangelatin. Pour the cooled ganache into the mango mousse little by little and mix it with a rubber spatula.

Whip 60% of the whipped cream in another bowl to make chanty cream and mix it lightly in mango puree little by little.

Put the dough in a mousse ring, spread it evenly on the top, beat it, and harden it in the refrigerator. When the top of the dough hardens to some extent, take it out of the freezer and pour the remaining mango puree.

Freeze it in the freezer for 5 to 6 hours for one night. When separating from the mousse, boil water in a pot and put the cooling chamber on top and put the mousse on top
It's easy to take it out if you take out the steam for a while and push it up slightly from the bottom.

I put the mustard around the cake, cut the drained mango slice, put it on top of the cake, put pistachio on top, decorate it, and put on the maze. If you don't want to use pangelatin like me, try this way when you make mousse cakes. Make a delicious mango rare cheesecake that has an attractive color and scent and try it.