Crust
250g Digestive Biscuit, finely crushed
90-110g Butter, melted
1. Grease a 20cm springform cake pan.
2. Combine crushed biscuit crumb and melted butter. Press the biscuit crumb firmly onto the base of the greased pan. Chill in the refrigerator for later use.
Filling
250g Cream Cheese (room temperature)
50g Sugar
2-3 Mangoes (depends on size)
14g Gelatin Powder
60ml Water, warm
1/2 tsp Vanilla Extract
150ml Thickened Cream, whipped
1. Blend mango to obtain 220g puree (reserve 100g for the Mango Puree Topping) and dice the rest.
2. Dissolve gelatin powder in warm water and set aside for about 5 minutes.
3. Beat cream cheese and sugar together.
4. Add mango puree & gelatin to the cheese mixture and mix well. Next, add the whipped cream and vanilla extract and mix well. Lastly add the diced mango.
5. Pour into the cake pan and smooth the surface. Chill in the refrigerator for at least 4 hours or until set.
125g Water
100g Mango Puree
30g Sugar
9g Gelatin Powder
1. Bring all the ingredients to a boil and make sure gelatin and sugar is dissolved.
2. Strain mixture and leave it to cool down slightly.
3. Pour slowly over top of the cake. Refrigerate until set. Enjoy
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