Mango Yogurt Mousse

Mango Yogurt Mousse

1. Oreo crushed and mashed

2. Butter melts in water

3. Add butter to Oreo, mix well, spread it on the bottom of a 6-inch cake tin, and place it in the freezer.

4. 200g mango meat

5. Puree mango pulp with yogurt

6. Fish film soaked softly

7. Take 3 pieces of soaked fish film and melt in water

8. Add the melted fish gelatin to the beaten mango puree, mix well

9. Whip the whipped cream, add the mango puree and mix well

10. Pour in the frozen Oreo cake tin (usually it is almost frozen after mixing the cream)

11. Press the cake mold a few times to break the bubbles and put it in the refrigerator to freeze for an hour. If you don’t want to make a mirror, you can pour some chocolate sauce to create a pattern

12. More whipped cream can be put in a cup to make a mousse cup

13. Melt 1 slice of isinglass, add 150ml of mango juice and stir well

14. Pour mango juice into cake mold and refrigerate for more than 6 hours

15. Cut some diced mangoes for garnish