Crush the digestive biscuits, mix with melted butter. Place it in a cake tin (I use 6-inch tin) , press it and chill for 30 minutes. 

Blend the mango with 2 tablespoons of water to puree, set aside.

Place the gelatine sheets in cold water, let it soften and drain well. Then put in a bowl of hot water to melt it. Add gelatine into mango puree, mix well.

Beat the whipping cream until soft peak. Then add in mango puree, mix well.

Pour the mixture into the cake tin, then chill for at least 4 hours. *You can add some mango cubes inside the mousse if desire. 

For the mango layer: use 70ml water mix with 5g gelatine. Then add in 100g mango puree, mix well then pour onto the mousse. Chill in fridge until it all set. 

Unmold and decorate it as desire. Enjoy!