First, make a base for the cake. To do this, we grind in the crushed biscuits and mix until smooth with butter. Form to lay a plastic film (for convenience, when the buoy is removed). Trombate our weight at the bottom of the mold and put in refrigerator for freezing.

Now make the cream. To do this, soak Your gelatin according to the instructions. Combine milk and chocolate, heat until smooth. In the hot mass is ready put the gelatin and stir until smooth. Allow to cool to room t, stirring occasionally to avoid a film. Pour lemon juice and stir. In the cooled chocolate mass to put the butter and beat.

Separately whip the cream and mix gently. Spread on a frozen basis. From above to put slices of mango, wash it and smooth the top. Put in the fridge for several hours until fully cured.

Then take out the cake of their shape for the ends of the film and turns to the top was the base. Fill it with icing. We combine chocolate, cream, vanilla and water bath to dissolve until smooth. Let cool and fill. Again put in the refrigerator until firm.