Cooking Steps

1. 

   Step1:Make the bottom layer first. After the Oreo biscuits are removed from the center, they are smashed with the blender. Add the melted butter and mix well. Pour into the cake mold. Press and compact. Refrigerate for 15 minutes.

2. 

   Step2:Then make the mousse layer. Whisk the cream with sugar until it flows slowly.

3. 

   Step3:Peel and cut the mango. Use a fruit knife to cut out the shape of the logo of the bean and fruit. (the thickness is about 1 cm). Use the mint leaf as the sprouted potato.

4. 

   Step4:Add yogurt and lemon juice to the rest of the mango (about 250g). Put it in the blender. Stir to make mango yogurt paste.

5. 

   Step5:Add water to the gelatine powder and soak it for 3 minutes. Melt it in water. Add it into the mango yogurt paste. Stir well.

6. 

   Step6:Add the whipped cream. Mix well. Pour it into the cake mold. It's not necessary to pour it all over. It's also necessary to make a jelly layer. Refrigerate for at least 3 hours.

7. 

   Step7:Finally, make a jelly layer. Add water to the gelatine powder and soak it for 3 minutes, then melt it in water. Add sugar in purified water and stir until sugar dissolves. Add rum and gilding liquid and mix well. Put mango and mint leaves on mousse. Pour in jelly water gently. Submerge mango. Refrigerate until the jelly solidifies.

8. 

   Step8:When demoulding, it can be assisted by hot towel or hair dryer.

9. 

   Step9:Jelly q is smooth. Mousse is refreshing. Biscuits are fragrant.

10. 

    Step10:Finished produc

11. 

    Step11:Finished produc