Mango and banana semi-cold cake

Preparation

1. For the base:

   We put the cookies in the glass and crush them during 10 seconds at speed 6. Add the melted butter or at room temperature and mix for 15 seconds, at speed 6.

2. In a 23 cm round mold release mold, add this mixture and spread well, pressing so that the base is even and compact.

   We put the refrigerator while we make the mousse.

3. We clean the glass with a kitchen paper and remove the remains of cookies from the glass and the lid.

4. We put the butterfly on the blades and add the cream. We ride it to speed 3 1/2, no time, looking through the mouth so that it does not pass us. Remove and reserve in a large bowl in the refrigerator.

5. Soak 8 gelatin sheets in cold water. The remaining sheet will be used in the decoration.

6. For the fruit mousse:

   Without washing the glass, add the mango pulp, the banana, the sugar and the lemon juice. We crush during 10 seconds, at speed 4. Next, we program 10 minutes, temperature 100º and speed 3.

7. From this mixture, we will set aside 3/4 parts of a glass to make the top layer of the cake. Be careful, not 3/4 of the total mixture, but only 3/4 of a glass.

8. To the rest of the mixture we add the well drained gelatin sheets and program 30 seconds, at speed 4. We reserve and let this mixture cool in a bowl.

9. When it is at room temperature, we put it back into the glass and add the yogurt and whipped cream. We program 10 seconds, at speed 5. If everything has not been mixed well, we finish doing it with the spatula.

10. We pour, very carefully, this mousse on the base of cookies. We put it back in the refrigerator and let it set for a minimum of 4 hours.

11. For the gelatin layer:

    After time, we soak the remaining gelatin sheet in cold water.

12. We mix the reserved fruit puree with a little water so that it is not so thick.

    We heat in the microwave until hot.

13. Add the well drained gelatin sheet and beat with a fork or a few small rods until everything is well mixed.

14. Let it temper and pour on top of the cake, very carefully, and spreading it well throughout the cake, ensuring that it is the most even everywhere. We let it sit in the fridge for a couple of hours.

    At the time of serving, we can decorate it with some mango slices and some banana slices. Or, simply, with some mint leaves as in the photo.