Crush biscuits into fine crumbs using a blender. Mix with melted butter until it feels like wet sand. Press firmly into a cake pan.

Place the biscuit base in the refrigerator. Let it chill for at least 15 minutes. This helps it set properly.

Peel ripe mangoes and blend them into smooth pulp. Make sure there are no lumps for a creamy texture.

Dissolve Gelatin

Mix gelatin with warm water and stir until fully dissolved. Let it cool slightly before using in the recipe.

Take chilled cream in a bowl. Whip it using a whisk until soft peaks form and it becomes fluffy.

Add mango pulp into whipped cream slowly. Mix gently using a spatula so the texture stays light and airy.

Pour dissolved gelatin into the mango mixture. Stir slowly until everything is evenly combined.

Add vanilla extract and mix lightly. This gives a soft and sweet aroma to the mousse.

Take the chilled biscuit base from the fridge. Pour mango mousse mixture evenly over it.

Use a spatula to smooth the surface. Make sure it looks even and clean on top.

Place the cake in the refrigerator for at least 4 to 6 hours. Overnight chilling works best.

Top with fresh mango slices before serving. Cut into slices and enjoy chilled.