Cooking Steps

1. 

   Step1:Crush the digestive biscuit. Pour the butter into the biscuit. Mix well. Place in the grinding tool and compact. Refrigerate for 15 minutes. Cold water softens gilding tablets. Beat the mango into mango paste. Remove the gilding tablets from the cold water. Melt them in water. Pour into 200g mango puree. Pour the sugar into the light cream. Beat the light cream until the lines can be drawn. Pour a third of the cream into the mango paste. Mix well. Then pour the mango paste into the remaining cream. Stir well. It can be refrigerated a little. Pour half of the batter into the grinding tool. Level. Spread the mango. Then pour in the remaining batter. Trowelled surface. Refrigerate for 1 to 3 hours. Mirror - 2 g of gilding tablets soften. Melt in water. Pour into 100 g mango paste. Add a little water to the mango paste. Stir well and pour into the surface of mousse. Refrigerate overnight to demould. If you like dessert, add 10 to 20 grams of suga