Cooking Steps

1. 

   Step1:Gelatine tablet in cold wate

2. 

   Step2:Grind the digestive cake into powder and add the melted butter. Mix well and pour it into the mold (lay baking oil paper of the same size as the mold for final demoulding) and press it with a spoon. Refrigerate for more than 20 minute

3. 

   Step3:Pour half lemon juice into mango puree and mango granules respectively. Prevent oxidatio

4. 

   Step4:Add 250g mango puree to the softened gilding slice and heat it up. Stir constantly. But when the temperature reaches about 50 ℃, pour it out and cool it down

5. 

   Step5:250g cream, add 30g sugar, beat to 5, distribute (pattern will flow), pour in mango puree, mix wel

6. 

   Step6:Pour two-thirds of the mango puree cream into the mold. Spread a layer of mango granules. Pour in the remaining mango puree cream. Shake out the bubbles. Refrigerate for 5 hours

7. 

   Step7:When demoulding, use a hot towel or hair dryer. Blow around the edge so that demoulding is easy