Mango Mousse
1.
Oreo biscuits remove the filling and crush them into crumbs
2.
Melt the butter into a liquid, add it to the biscuit crumbs and stir evenly, pour it into the bottom of the cake, compact it with a spoon, and freeze it in the refrigerator
3.
Soak the gelatine slices in cold water until soft
4.
Add a little milk, put it on the fire and heat until the gelatine slices melt away from the fire
5.
3 mangoes beaten into mango puree and set aside
6.
Add 2/3 mango puree to step 4 milk gelatin liquid and mix well
7.
Add whipped cream to fine sugar and beat with a whisk
8.
Add the mango paste from step 6 to the whipped cream and mix well
9.
Take out the previously refrigerated cake mold, pour a layer of mousse paste on top of the biscuits, and then add an appropriate amount of diced apples
10.
Pour in the second layer of mousse paste and spread with diced apples
11.
Pour the remaining mousse paste into the refrigerator and refrigerate for more than 2 hours
12.
Soak half a slice of gelatine in a little cold water to soften it, heat it on low heat until it is completely melted, and stir well with the remaining 1/3 of the mango puree
13.
Take out the refrigerated cake and pour the puree on the surface, which is the so-called mirror surface. You can make some surface decorations according to personal preference.
Tips:
In addition to Oreos, you can also use digestive cakes as the bottom of the cake, or leftover toast and cake sides, as you like.
