1. Put the digestive biscuits into the soup bag and break them with a rolling pin
2. Butter melts in water
3. Pour the biscuits into the butter and mix well
4. Put it on the bottom of the mold and compact it, put it in the refrigerator for 20 minutes. This time I made an 8-inch heart shape. I forgot to shoot, so I replaced it with a round
5. Cream cheese at room temperature for half an hour, whipped until grainy
6. Take 200 grams of mango pulp and 30 grams of milk, put 30 grams of fine sugar into a cooking cup and beat into a mango puree
7. Pour the mango puree into the cream cheese and continue to beat evenly
8. Add 30 grams of fine sugar to the whipped cream and beat to 70%
9. After the gelatine flakes are softened in cold water, pour 20 grams of milk and melt in water
10. Melted gelatin liquid
11. Pour the gelatin liquid into the cream cheese paste in batches, and mix well each time quickly. After all is poured, pour the cream cheese paste into the whipped cream three times and mix well.
12. Pour the whipped cream into 1/3 of the mold and put the remaining diced mangoes
13. Then pour in the remaining light cream cheese paste, shake it a few times, and put it in the refrigerator for more than 4 hours
14. Take it out and blow it with a hair dryer for easy demoulding. After demoulding, you can decorate as you like.
