Mango Yogurt Mousse Cake (No bake, low fat) 芒果乳酪慕絲蛋糕 (免焗．低脂)

份量: 7吋蛋糕

時間: 1小時預備, 6-7小時冷藏

材料：

消化餅 x 150克 / 10塊

無鹽牛油 x 100克 / 半磚

芒果 x 5隻

乳酪 / 希臘乳酪 x 450克

魚膠粉 x 1湯匙 + 半湯匙

熱水 x 100毫升 + 50毫升

白砂糖 x 40克

凍水 x 100毫升

做法：

1. 消化餅放入保鮮袋，壓碎。

2. 煮溶牛油，加入壓碎了的消化餅，拌勻。

3. 剪一張七吋牛油紙放入七吋的蛋糕模內。

4. 把消化餅放入蛋糕模內，用匙羹壓平，放入冰箱最少30分鐘。

5. 切兩隻芒果肉，放入榨汁機。

6. 加乳酪入榨汁機，榨成芒果乳酪果蓉，放入大碗內。

7. 切一隻芒果肉，放入芒果乳酪果蓉內。

8. 魚膠粉1湯匙加熱水半碗 (100ml)拌勻，再加入芒果乳酪果蓉內。

9. 放入蛋糕模，在冰箱雪最少3至4小時。

10. 切一隻芒果肉，放入榨汁機， 加40克白砂糖和100毫升凍水，榨成芒果蓉，放入大碗內。

11. 魚膠粉半湯匙加熱水1/4碗 (50ml)拌勻，再加入芒果蓉內，拌勻，放入蛋糕面。

12. 弄穿表面的氣泡，再放入冰箱雪最少2至3小時。

13. 用大芒果粒和薄荷葉裝飾表面。

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Portion: 7" cake

Time: 1hr preparing, 6-7hrs freezing

Ingredients:

Digestive Biscuits x 150g / 10pcs

Unsalted Butter x 100g / Half a block

Mango x 5

Yogurt / Greek Yogurt x 450g

Gelatine x 1tbsp + 1/2tbsp

Hot Water x 100ml+50ml

White Sugar x 40g

Cold Water x 100ml

Directions:

1. Mash the digestive biscuits inside a plastic bag. 

2. Melt the unsalted butter in a pot over medium high heat. Add in the mashed digestive biscuits. Stir and mix well.

3. Place a round 7" baking paper inside a 7" cake form.

4. Pour the mashed biscuits into the cake form, press it tight and smoothen the surface, freeze it for at least 30 minutes.

5. Cut out 2 mango meats, pour it into juicer or mixer.

6. Add in yogurt, blend them into puree. Pour it into a bowl.

7. Cut 1 mango into small dices. Mix well into the mango yogurt puree. 

8. Mix 1tbsp gelatine into 100ml hot water. Add it into the mango yogurt puree. Stir and mix well.

9. Pour the mixture into the cake mould. Freeze it for 3-4hours.

10. Cut out 1 mango meat, pour it into the juicer. Add 40g white sugar and 100ml cold water. Blend it well. Pour it into a bowl.

11. Mix 1/2tbsp gelatine into 50ml hot water. Add it into the mango puree. Pour it to the cake.

12. Remove the small bubbles on the surface. Freeze it for 2-3hours. 

13. Remove the cake from the cake form. Decorate with some mango dices and mint leaves.