Name: No bake mango cheese cake recipe by Bhavna Mittal at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 8-10 digestive biscuits; 3-4 tbsp butter; Mango puree - 1 cup; Cream cheese 1 packet; 1 tb sp gelatin; Whipped cream 1 cup; Sugar as per taste; Mango pieces; 3-4 tb sp Sugar for jelly; Mango puree for jelly - 2 tbsp; 1 tbsp gelatin for mango jelly

Ingredients Serving: 4

8-10 digestive biscuits
3-4 tbsp butter
Mango puree - 1 cup
Cream cheese 1 packet
1 tb sp gelatin
Whipped cream 1 cup
Sugar as per taste
Mango pieces
3-4 tb sp Sugar for jelly
Mango puree for jelly - 2 tbsp
1 tbsp gelatin for mango jelly

Instructions

Crush digestive biscuits in a grinder.
Mix the butter (melted) into the crushed biscuits
Set the crushed biscuit mixture in a spring tin and tap it with help of the back of a spoon and put the pan in the freeze for half an hour.
Add sugar, mango puree in a mixing bowl, whisk it. Add cream cheese and whisk the mixture until fluffy.
Dissolve gelatin in a bowl and add it to the above cream cheese mixture.
Add whipped cream to the mixture and fold it gently.
Take the spring tin out from freezer and pour the creamy mixture to the top.
Put it back in the freezer to set. It will take minimum 4-5 hours to set. You can keep it overnight for better results.
heat a nonstick pan on gas stove add mango puree and add sugar, stir till the mixture becomes glossy. Add dissolved gelatin in the mixture and let it cool. You can prepare this compote before hand and add the gelatin after wards.
Take the tin out of the freezer and add this Mango jelly on the top
Let the cheese cake freeze for another an hour or till it sets completely.

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