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1. Part of the material.
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2. Put the digestive biscuits in a plastic bag and use a small rolling pin to crush them. If you have a cooking machine, you can also put it in a cooking machine.
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3. Butter melts in heat insulation water, this is melted butter.
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4. Pour the biscuits into the butter and stir well.
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5. Pour the mixed biscuits into the oiled paper mold. The mold is covered with oiled paper for easy demolding. If there is none, you can cut a circle according to the mold and place it on the bottom of the mold.
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6. Use a spatula or a small spoon to compress the biscuits tightly and put them in the refrigerator for at least 15 minutes.
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7. Soak the gelatine tablets in cold water for at least ten minutes.
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8. Melt the soaked gelatin in water.
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9. The mango is sliced well.
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10. Take 300 grams of the cut mango pulp to puree, and take 200 grams for the filling in the mousse.
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11. Use a juicer to puree 300 grams of pulp.
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12. The mashed mango puree.
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13. Add the melted gelatine slices to the mango puree and stir well.
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14. The whipped cream is whipped with powdered sugar until 5-6 is distributed. It has fluidity. This is the whipped cream.
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15. Pour the mixed mango puree into the whipped cream and stir evenly, the mousse is ready.
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16. Take out the refrigerated biscuit base from the refrigerator and pour one third of the mousse paste.
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17. Put the diced mango into the mousse paste.
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18. Then pour one third of the mousse paste.
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19. Add diced mangoes in the second layer of mousse paste.
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20. Pour the last third of the mousse paste, shake the mold gently, or use a spatula to smooth the top mousse paste and put it in the refrigerator.
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21. Mirror part: Soak 5 grams of gelatine slices in soft water to melt, pour in 50 grams of warm water and mango puree and mix evenly, pour the cooled mirror onto the top of the mousse paste (the puree is best broken, mine The beaten is not broken enough, there are some small pieces of mango pulp on the mirror) Put it in the refrigerator for at least 4 hours before it can be demolded, my mousse is refrigerated overnight
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22. Demoulding: Use a hot towel to spread the outside of the mould for easy demoulding
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23. Put an appropriate amount of diced mango on top of the demolded mousse for decoration
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24. Finished product
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25. Finished product
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