Ingredients
for base:
half pack of Digestive biscuits
Half pack of Candy biscuits
6 tbsps melted butter
For Mango Mousse:
2 packs of cream Milkpack or Olpers chilled cream
1 pack (150g) whipped cream cheese, softened at room temperature
2 large mangoes peeled and chopped and 1 mango for decoration
1/2 tin ( 170 grams )sweetened condensed milk
2 table spoon unflavoured Gelatin
Steps
Step 1
Crush the cookies take equal quantity of both types.
Step 2
Add melted butter in it and mix well. Its consistency should be like wet sand.
Step 3
Press this mixture in a dish evenly and place it in the fridge for a while so the base is set properly.
Step 4
Whip chilled cream.
Step 5
Add soften cream cheese and beat again,
Step 6
Lastly add condensed milk and beat until everything is well combined.
Step 7
Peel mangoes , cut in to cubes and throw them in the blender and blend, make its puree . Add some beaten cream if you cant blend them properly.
Step 8
Pour this pulp in the cream mixture and beat for a minute only until everything is combined.
Step 9
Dissolve Geletin in warm water and pour in the mixture when gets at room temperature.
Step 10
Mix well and pour over the biscuit base.
Step 11
Better to keep in Fridge over night or for 4 to 5 hours at-least.
Step 12
you can cut a mango in cubes or any shape and decorate the top when its stiff.