
Ingredients
- For crust
- Digestive biscuits - 250 gm
- Butter - 75 gm
- For filling
- Cream cheese - 200 gm ( I used one tub of philadelphia full fat cream cheese)
- Mango pulp - 1 cup( I used tinned kesar mango pulp)
- Double cream - 1 cup
- Sugar - 1/2 cup
- Gelatin - 10 gm ( 1 sachet )
- Water - 3-4 tbs
- For mango glaze
- Mango pulp - 1/2 cup
- Gelatin - 5 gm (1/2 of sachet )
- Hot water - 1/4 cup
Details
servings 8
Level of difficulty Average
Preparation time 30mins
Cooking time 7mins
Cost Average budget
Preparation
Step 1
Powder digestive biscuits in a mixie/food processor to fine crumbs.
Step 2
Melt butter in a microwave and add melted butter to the biscuit powder and mix well,the biscuit powder will be little moist now.
Step 3
Spread the mixture into a loose bottomed 8 " cake tin and spread evenly. Press them down with a spoon and refrigerate for 1 hour.
Step 4
Allow gelatin to bloom in 3- 4 tbs of water.
Step 5
Meanwhile in a saucepan add double cream and when it is about to boil turn of the flame and add gelatin and mix until its completely dissolved.
Step 6
Add mango puree to cream and mix.
Step 7
In another bowl beat cream cheese and sugar for few seconds or mix well with a spoon.
Step 8
Finally add mango -cream mixture to cream cheese and mix well or beat for few seconds.
Step 9
Pour this over the refrigerated biscuit base and chill again 2 hours.
Step 10
Prepare the mango glaze by dissolving gelatin in hotwater and adding it to mango puree.Pour the mango glaze over the set mango cheese filling and refrigerate for 1 hour or until set.Carefully remove the loose bottom, cut and serve !
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