Mango Mousse
1.
Pack the Oreo crumble in a thick plastic bag, crush it with a dough ball, melt the butter in the water, pour it into the Oreo and mix well.
2.
Tighten the bottom of the mousse ring with plastic wrap, pour the crushed Oreos mixed with butter inside, compact with a rubber spatula, and store in the refrigerator.
3.
Peel and dice the mango, pour it into a food processor and mash it into a puree, pour it into a sieve and crush it with a spatula.
4.
Take 10 grams of gelatin tablets and soak them in cold water to soften them and squeeze out the excess water.
5.
Insulate the bowl with insulated water, let it cool slightly, pour it into the mango puree (200g) and mix well.
6.
The whipped cream and sugar are beaten to six points with an electric egg beater. There are obvious lines, and the egg beater is still dripping.
7.
Mix the whipped cream with the mango puree, and pour the diced mangoes.
8.
Place the mixed mousse on the bottom of the refrigerated Oreo biscuit, shake it a few times to remove large bubbles, and put it in the refrigerator for 2 hours.
9.
Take the remaining 100 grams of mango puree, add 5 grams of gelatin slices that have been soaked and melted in water, and mix well. After cooling, pour on top of the refrigerated mousse paste, shake it a few times to remove bubbles, and refrigerate for more than 4 hours, overnight the best.
