A. Crust

1. Melt the butter using a double boiler method.
2. Mix the melted butter with the crushed biscuits until it's combined.

B. Mango Mousse

1. Soak gelatin in ice water to soften.
2. Combine Sprite, milk, and mango purée, then heat the mixture over a double boiler to 40°C.
3. Add the softened gelatin to the mixture and continue heating gently until the gelatin is completely dissolved.
4. Whip Nabella Whipping Cream until about 70% stiff (soft peaks form, not fully firm).
   Mix the whipped cream with the mango mixture until evenly combined.
5. Add lemon juice and gently stir until smooth and well incorporated.