1. Put 3 grams of gelatin slices with a knife into 20g of cold water and soak it softly (the amount of water in the formula), and cut the mango into the flesh.
2. Put the mango pulp, sugar and 60g of water into a blender to make a puree.
3. Pour into a large bowl.
4. The soaked gelatine tablets and the water soaked in the gelatine are heated to melt in insulating water and become a gelatine solution.
5. Pour the gelatin solution into the mango puree and stir well for later use.
6. Use a whisk to beat the whipped cream until obvious lines appear on the surface.
7. Pour the mango puree and stir evenly to form the mousse filling.
8. Pour an appropriate amount of mousse filling at the bottom of the cup, and spread a small piece of cake or finger biscuits.
9. Pour in the mousse filling, spread another layer of cake, and pour in the mousse filling. Put the cup in the refrigerator to refrigerate for about 4 hours.
10. The finished product, you can make other decorations if you like.
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