Step 1

Biscuit crumbs - Grease the sides of a 6 inch removable square cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the whole pan in the refrigerator for later use.

Step 2

Mango mousse - Soak gelatin with  water in a heatproof bowl for 1 minute.

Step 3

Place chopped mango, sugar, non-dairy cream, yoghurt and lemon juice into a food processor and blend to smooth. Then pour into pot under low heat, keep stirring mixture to a boil. Add soaked gelatin and stir well till melted and stirring for another minute and off heat. Strain mango mixture through a sieve and leave to cool.

Step 4

Whisk dairy whipping cream to peaks form. Pour mango mixture into the whipped cream and fold well.

Step 5

Then pour mango mousse into prepared pan and smooth it with a spatula. Then place it in the refrigerator to chill for at least 4 hours or overnight.

Step 6

Topping - Soak gelatin with water for a minute. Blend mango, lemon juice, sugar to smooth. Then pour mixture into a pot and bring to a boil at low heat. Add soaked gelatin and stir well mixture for a minute and off heat. Cool down mango puree a little and gradually pour it on top of mango mousse. Gently shake the cake pan to distribute the mango puree evenly.

Step 7

Chill mango mousse for several hours or until ready to serve.

Step 8

Cut mango mousse into 8 slices and decorate as desired before serving.