Mango Cheesecake- No bake, no eggs

Ingredients

• Mango Puree :

• 2  mangoes

• 1 tbsp sugar ( optional )

• 1⁄4 cup water

• Base :

• 200 grams crushed graham crackers

• 1⁄4 cup condensed milk

• Cream Cheese :

• 250 grams cream cheese ( softened )

• 3 tbsp gelatin powder ( unflavored )

• 4 tbsp hot water

• 1⁄2 cup condensed milk

• 250 ml all purpose cream

• Topping :

• 1 tbsp gelatin powder ( unflavored )

• 3 tbsp hot water

• 1⁄3 cup mango puree

• Diced mangoes

Directions

• For the Mango Puree
• Separate the mango’s flesh from the seed . Peel the skin off and slice the mangoes into cubes.
• Place these in a blender with sugar, and water. Blend until it turns into a puree. Reserve ¼ cup to be used for the topping later on. Set aside.
• For the base
• Mix graham crackers and condensed milk until it looks like wet sand. Add more condensed milk as needed. Transfer into a spring-form pan. Pat down to create the base. Freeze for 1 hour.
• For the Cream Cheese
• In a large bowl, beat cream cheese until fluffy. Dilute gelatin powder with hot water. Pour this into the bowl with condensed milk. Beat until well combined.
• In another bowl, beat all purpose cream for 5 minutes or until soft peaks form. Pour in the cream cheese mixture, and mango puree. Mix until well combined.
• Pour this over the base. Smoothen the top, tap to release air. Chill for 6 hours or overnight.
• For the Toppings
• Mix gelatin and water until gelatin dissolved. Add in the reserved mango puree and mix well. Pour this over the chilled cheesecake.
• Let the gelatin set before adding diced mangoes on top          (optional ). Freeze for 1 hour. Take this off the pan. Slice and serve!

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