Cooking Steps

1. 

   Step1:Heat the butter and pour in 120g digestive biscuits. Stir well. Pour in the 8-inch mold. Press flat with a small spoon and refrigerate.

2. 

   Step2:Dice the mango. Put 2 of them into the blender and beat them into mango puree. The other one is for standby.

3. 

   Step3:Soak 3 slices of gilding in ice water. Add to 50g of heated milk (sugar can be added) and stir until melted.

4. 

   Step4:Pour in mango puree. Let cool for later us

5. 

   Step5:Beat the cream until it's 60-70%. There are a few lines. Pour into the mango puree. Stir well.

6. 

   Step6:Take the bottom mold out of the refrigerator. Pour in the third Mango Cream. Put in the mango Ding. Then pour in the third Mango Cream. Then put in the mango Ding. Then pour in the Mango Cream.

7. 

   Step7:Refrigerate for 2 to 4 hours.

8. 

   Step8:Put 5g of gelatin powder into 50g of heated milk, stir and melt evenly. Then pour in 220ml of orange juice, sift and cool.

9. 

   Step9:Pour into Mousse Cake evenly. Refrigerate for more than 4 hours.

10. 

    Step10:Blow around the mold with a hair dryer. Take out the cake easily. You can decorate it

11. 

    Step11:Sprinkle chocolate chips on the surface. Add blueberries in the middle. Or all kinds of fruits that your relatives like. Decorate with Orio chocolate rolls around. Just fix the ribbon.