Mango Yogurt Mousse Cake | RICARDO

Ingredients

• 7 oz (200 g) langues de chat cookies or graham crackers
• 1/3 cup (75 g) unsalted butter, melted
• 1 tbsp gelatin
• 3 tbsp (45 ml) water
• 1 3/4 cups (430 ml) mango purée (see note)
• 1 cup (250 ml) 35% whipping cream
• 1/2 cup (105 g) sugar
• 1 cup (250 ml) plain Greek yogurt
• 1 mango, ripe but firm, peeled, pitted and thinly sliced