Cooking Steps

1. 

   Step1:Finger biscuit crushin

2. 

   Step2:The butter is heated and softened with water. It is mixed with biscuit crumbs and spread on the bottom of the mould.

3. 

   Step3:Peeled and cored mango pure

4. 

   Step4:Whipped cream to 70 / 8

5. 

   Step5:Gelatine tablets softened in cold water. Heat to clear liquid through water separatio

6. 

   Step6:Mix mango puree, light cream and gelatine solution to make mouss

7. 

   Step7:Pour in mousse liquid. Refrigerate for 2 hours. Spread another layer of mango mud. Refrigerate for 2 hours.