Exercise:
First, prepare a 6-inch round cake mold, the bottom of which can be moved, and spread a circular oil paper on the bottom. If you don't have oiled paper, you can keep it (it is easy to demould and it is not easy to shovel it to the bottom of the biscuit).
Making the bottom of the cake: Put digestive biscuits (or Oreo cookies without sandwiches) into a fresh-keeping bag, crush them with a rolling pin and pour them into a large bowl. Butter is melted into liquid in water, then poured into biscuit crumbs and stirred evenly. After the butter and biscuit crumbs are fully mixed, pour them into the mold, evenly distribute them in the mold, scrape and compact them with a scraper, and put them in the refrigerator for at least 30 minutes. It must be compacted, otherwise it will be easy to be scattered when demoulding and cutting. PS: The biscuit crumbs must be finely divided, and the butter must be fully stirred, otherwise the bottom of the finished biscuit will be scattered when cutting because the butter cannot solidify the biscuit crumbs.
Make mousse paste: cut mango into small pieces, put it in a cooking machine with 15g milk and paste it (make it as thin as possible), and leave 2 spoonfuls of fruit paste as a mirror.
Cut 3 pieces of gelatin into small pieces and soak them in cold water or ice water until soft. This step can remove the fishy smell of gelatin.
Pour 40g of fine sugar into 60g of milk, heat it in water, then add 3 pieces of gelatine tablets (gelatine tablets are not soaked in cold water or ice water), stir until gelatine melts, pour it into mango puree, and stir quickly and evenly with a spatula. If caking occurs during this period, the whole bowl of mango puree can be heated in water to melt the solidified gelatin again. If you don't mix gelatin with mango paste, there will be no mousse and water will come out.
200g whipped cream is sent to about 6 at low speed (that is, until it thickens, the lines disappear immediately, and the eggbeater falls off as soon as it is lifted).
Add whipped cream to the mango puree at one time and stir well as soon as possible. Pay attention to the technique when stirring, and try not to let the whipped cream defoam. The mousse paste is ready. At this time, the mousse paste is very fluffy and delicate.
Take the mold out of the refrigerator, first pour in 1/2 mousse paste, spread it gently and evenly on the bottom of the biscuit with a spatula, and add 50g mango pulp cut into small pieces (it is suggested to put it neatly from the edge as far as possible, and the middle part can be poured directly, but there must be mousse paste between the pulp and the pulp, and you don't need to add any pulp), and then pour in the remaining mousse paste (the mousse paste must be thick).
Making mirror pectin: dissolve 1 gelatin tablets in 50g warm water, pour them into 2 spoonfuls of fruit puree reserved before, and stir well.
Take out the mousse paste refrigerated for 2 hours, pour the cooled mirror pectin on the surface, and put it in the refrigerator for more than 4 hours, preferably overnight.
Take out the mold (blow a circle around the mold with a hair dryer, put a cup under the mold, and one will come down), decorate it and serve!