1/2 Cup sliced Mango ( for decorating ,see pic topping for size ).
1 Tub Mascarpone Cream Cheese ( If not available replace with 200 Ml cream cheese )
1 Can Condensed Milk.
1 Packet Philadelphia Cream Cheese - 225 grams.
Lemon Juice To Taste.
2 1/2 Tablespoons Gelatin ( disolved in minimum amount of hot water , and strained when using )
I didn't make a base as I was setting the cheesecake in a dish . If you are using a spring form pan and want a base take digestive biscuits and crush them till they resemble thick bread crumbs . You will need about 2 cups for a standard 8" pan . Next lightly mix the crushed biscuits with 100 grams butter , don't knead , crumble ! Them pat onto he base of the pan , refrigerate for 30 minute and then pour the cheesecake mixture .
Lightly blend the cream cheese , mascarpone with the mango pulp and condensed milk - mashing it rather than over whipping it . When you have a smoothe paste , add the chopped mangoes . Taste . Add lemon juice depending upon the sweetness of your mangoes , a sweet and tangy flavor is what you are looking for . When satisfied with the taste add gelatin , mix and set in a dish and put in the freezer for 30 minutes to just about firm up the surface . Then decorate the surface with the sliced mangos , cover with cling wrap and set overnight in the fridge .