No Bake Mango Cheesecake

 

INGREDIENTS:

CRUST:

155g plain vanilla biscuit cookies

75g butter, melted

FILLING:

470g Mango juice

375g cream cheese, softened

1 tablespoon gelatine

1/2 cup castor sugar

1 tablespoon lemon juice

1 cup cream, whipped

1 fresh Mango cut into small cubes

INSTRUCTIONS:

Crush the biscuit cookies in food processor or in a heavy plastic bag with a rolling pin. Combine biscuit cookie crumbs with melted butter. Press into 8in spring form tin and chill.

Measure one cup of the Mango juice, keeping the rest for the topping. Pour the Mango juice into saucepan and sprinkle gelatine over the top. Place over low heat and stir until gelatine dissolves, allow mixture to cool and thicken.

Beat soft cream cheese and castor sugar until smooth and creamy, add lemon juice. Beat in cooled Mango mixture and fold in whipped cream. Pour over biscuit cookie base and chill.

TOPPING:

INGREDIENTS:

1 tablespoon sugar

3 tablespoons cornstarch

Reserved Mango juice

Fresh whipped cream

1 fresh Mango mashed

Place the sugar and cornstarch in a small saucepan gradually add the remaining Mango juice.

Place the saucepan on the stove over medium heat.

Bring the mixture to a boil, stirring constantly.

When thickened remove from the heat and stir in the mashed Mango.

Spread the topping onto the Mango Cheesecake and then refrigerate until set.

Garnish with fresh whipped cream just before serving.

Enjoy