Oreo Mango Mousse

Overview

The weather is too hot and you don’t want to use the oven, so make an oven-free mousse to cool down.

Prepare the ingredients. Cut the mango into small pieces in advance and use a blender to make mango puree. Use about 220 grams to make mousse and leave the remaining 30 grams for mirror.
First, put the chopped Oreos in a plastic bag, use a rolling pin to crush some, add melted butter, and mix thoroughly.
Then put the crushed Oreos into the mold, flatten and compact it, and put it in the refrigerator for half an hour.
Soak the gelatine slices in cold boiling water until soft, take them out, add them to the milk, and heat them with hot water to melt the gelatine slices.
Pour the milk with melted gelatine into the prepared mango puree.
Mix thoroughly.
Whip whipped cream. Put the light cream into a water-free and oil-free container and whip until it is 8 minutes and can flow.
Then pour the light cream into the mixed mango paste and mix evenly.
Then pour the mixed light cream mango paste into the mold. Do not pour it too full. Leave some space to make a mirror surface and refrigerate for 2 hours.
Prepare the mirror surface, leave a little mango puree, and soak a piece of gelatine in cold water until soft.
Pour the softened gelatine slices into the mango puree and stir slowly over hot water until the gelatine slices melt.
Take out the refrigerated mango mousse, pour the mirror material on the surface, smooth it out and put it in the refrigerator for 4 hours.
Finished product picture.
Finished product picture.
Finished product picture.
Finished product picture.
Finished product picture.