Make an Oreo crust
Pour 75g water into 25g gelatin evenly. Let it stand for 2mins.
Blend 520g mango to mango purée (add sugar or honey as needed)
Beat whipping until soft and fluffy, don’t beat it too thick
Add mango purée into cream (don’t use all of the mango purée, save about 70g for the top layer)
Mix well
Put the gelatin in microwave for 20 seconds until it returns to a liquid state.
Pour into the mixture, mix well.
Pour half mixture into bakeware.
Put several mango chuck in.
Then pour the rest of mixture.
Refrigerate it about 1 hour, or until the surface is firm.
Pour 15g water into 5g gelatin evenly. Let it stand for 2 mins. Put it in the microwave for 20 seconds.
Mix the left mango purée with 115g water and gelatin, mix well. Pour on top of the cake.
Refrigerate the cake for at least 4 hours.