Mango mousse cake

Material preparation.

Remove the filling from Oreo cookies.

Crush the food bag with a rolling pin.

Melt butter over water.

Stir the butter into the biscuit crumbs and mix well, then refrigerate until ready.

Dice half of the mango and mash the other half with the cheese in a food processor.

Soak the gelatine in water until soft, then melt in water and set aside.

Stirred mango cheese paste.

Stir the gelatin liquid into the cheese batter.

Beat the light cream until texture becomes apparent.

Fold the light cream into the mango cheese batter and mix well.

Pour half of the mousse filling into the mold.

Arrange the diced mango, then pour the remaining mousse filling, refrigerate for more than two hours, take out and top with melted QQ sugar, and refrigerate for more than 2 hours.