1/2 Cup Mango Puree ( for decorating ,see pic topping )
1 Can Condensed Milk.
2 Packet Philadelphia Cream Cheese - 225 grams.
2 1/2 Tablespoons Gelatin ( dissolved in minimum amount of hot water , and strained when using )
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 , simply crumble and pat onto he base of the pan , refrigerate for 30 minute and then pour the cheesecake mixture .
Lightly blend the cream cheese ,with condensed milk and 1/2 cup Mango puree - mashing it rather than over whipping it . When you have a soothe paste , add the chopped mangoes and cranberries . 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 mango puree which has some gelatine in it , cover with cling wrap and set overnight in the fridge .
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