MangoFrozenMousseThe ingredients: 2 boxes of mango jelly powder, 2/3 small carton (about 160 grams) of fresh milk, 2 teaspoons of gelatin powder, 100 grams of digestive biscuits, 60 grams of butter, 1.5 bowls of hot water, mangoSnowPudding3 tablespoons, an 8-inch mold

MangoJellyCookie's preparation:

1. Line the mold with paper. Crush the digestive biscuits and mix them with the butter solution. Pour into the mold and press to form a base. Chill in the refrigerator for 30 minutes, then set aside.

2. Mix one and a half boxes of jelly powder with the gelatin powder. Add hot water (one bowl) and stir until completely dissolved. Cool before using.

3. Cut the mango into pieces. Half should be pureed while the other half is reserved for later use.

4. Once the jelly mixture has cooled, gradually add the fresh milk, snow pudding, and mango puree, stirring continuously to mix well (note: ensure the jelly has completely cooled before adding the milk; otherwise, it will form lumps and won't be smooth). Pour this mixture over the biscuit base.

5. Dissolve the remaining half box of jelly powder in half a bowl of hot water and stir until fully dissolved. Cool, then add the reserved mango pieces. Pour this mixture over the top layer, ensuring it covers the entire surface. Chill for 2 hours before serving.