Mango Sakura Mousse – No Bake Version

Taste: Sweet; Technique: Other; Time: Several Hours; Difficulty: Easy.

Steps for Making Mango Sakura Mousse – No Bake Version

1. Prepare all the ingredients in advance to avoid confusion.

Crush the oat digestive biscuits in a plastic bag with a rolling pin.

Cut the butter into small pieces and melt it in a bowl over a double boiler or in the microwave.

Mix the melted butter and crushed biscuits together.

Press the mixture into the bottom of an 8-inch cake mold and refrigerate for half an hour.

Soak the gelatin sheets in cold water until softened.

Heat 50g of milk in a small saucepan and add the softened gelatin sheets. Heat over low heat until the gelatin sheets are completely dissolved. Let it cool.

Puree the mangoes in a blender.

Mix the gelatin mixture with the mango puree.

Whip the whipping cream with 20g of condensed milk and 20g of granulated sugar until it forms soft peaks.

Add the whipped cream to the mango mixture and mix well.

Pour the mixture into the cake mold and refrigerate for at least 2 hours.

Soak the salted sakura flowers in warm water to remove the salt.

Heat 250g of purified water with 30g of granulated sugar and 15g of gelatin powder over low heat until the sugar and gelatin powder are completely dissolved. Let it cool.

Pour the cooled gelatin mixture over the mango mousse in the cake mold. Arrange the sakura flowers on top. Refrigerate for at least 4 hours.

Remove the cake from the mold by gently pushing it up from the bottom. Enjoy!

Finished Product