Mango Mousse Whithout Bake Cake

Crush the Digestive Biscuits (80 gram), mix with Unsalted Butter (35 gram). Place it in a cake tin (I use 6-inch tin), press it and chill for 30 minutes.

For the mousse, place the Gelatin Sheet (15 gram) in cold water, let it soften about 5-10min and drain well.

Melt the soaked gelatin in a bowl by putting the bowl in a bigger bowl of hot water. Add gelatine into Mango Purée (250 gram), and mix well.

Beat the Whipping Cream (250 milliliter) until soft peak. Then add Caster Sugar (50 gram) and mango puree, mix well.

Pour the mixture into the cake tin, then chill for at least 4 hours.

For the mango layer: in a bowl, mix Gelatin Sheet (4 gram) with Water (30 milliliter). Then add in Mango Purée (120 gram) mix well then pour onto the mousse.

Pour mango layer on top of chilled mousse and let it set in the fridge.

Unmold and decorate it as desire. Enjoy!