1. Weigh the crushed Oreo biscuits and set aside.
2. The butter melts in water.
3. Mix the melted butter and Oreo cookies and mix well with a spoon.
4. Wrap the bottom of the mousse ring with plastic wrap, spread the mixed biscuits into the bottom of the mousse ring, and send it to the refrigerator for refrigeration after compaction.
5. Cut the gelatine slices into small pieces and add cold water to soak until soft.
6. The insulated water is constantly stirred until it is completely melted.
7. Peel and core the mangoes, dice and set aside.
8. Put the diced mango into the mixing cup, add 55 grams of pure milk and 35 grams of caster sugar.
9. Whipped into puree.
10. Mix the gelatin flakes and mango puree, stir well and set aside.
11. The whipped cream is distributed at low speed with an electric whisk at a low speed until 6-7.
12. Pour the mango paste with gelatine slices into the whipped cream.
13. Stir evenly with a spatula to make the mousse liquid.
14. Pour the mousse liquid into the mousse ring, shake it a few times to produce large bubbles, cover with plastic wrap and put it in the refrigerator for more than 4 hours.
15. Take out a little decoration, and the beautiful and delicious mango mousse cake is ready.
16. I made the remaining little mousse into a mousse cup.
17. Finished picture.
Tips:The mold uses a 6-inch mousse ring from Sannengwu Nuo. When demolding, you can apply a hot towel on the outer ring of the mousse ring for a while, or you can use a hair dryer to blow on the outer ring of the mousse ring to demold.
