1. Put Oreo biscuits into the wall breaker, select 4 gears, and you can break them in less than a minute;
2. Put the crushed Oreo biscuits into the melted butter and mix well;
3. Put the buttered Oreo biscuits on the bottom of the mousse ring and put it in the refrigerator;
4. Soak 10 grams of gelatine slices in cold water in advance. After the milk is heated in the microwave, add gelatine slices to soften;
5. Put mango flesh, cream cheese, milk with gelatin flakes, and lemon juice into the mixing cup of the wall breaker;
6. Choose 4 gears and beat for 1 minute, the mango cheese paste will be very delicate;
7. Whip the whipped cream with sugar until lines appear;
8. Mix the mango cheese paste with whipped cream twice and mix well;
9. Pour the mango cheese cream into the mousse mold and put it in the refrigerator;
10. After the mousse cake body is refrigerated for two hours, prepare the mirror surface, soak the gelatin slices in cold water to soften, heat the orange juice in the microwave, add the soft gelatin slices to melt;
11. After the orange juice with gelatine slices is allowed to cool, pour it into the mousse cake body and put it in the refrigerator for another two hours.
Tips:1. I did not remove the filling of the Oreo biscuits, but only put 30 grams of sugar. For those who are not addicted to sweetness, I think the sweetness is just right. You can increase or decrease the amount of sugar according to your mango sweetness and biscuit sweetness.
2. Fresh mango pieces can also be added to the cake batter, which is more refreshing and delicious.
