A creamy, tropical dessert that melts in your mouth!
Ingredients:
For the crust
- 200g digestive biscuits (crushed)
- 100g melted butter
For the filling:
- 1 cup Alphonso mango puree
- 250g cream cheese
- 200ml heavy cream
- ½ cup powdered sugar
- 2 tsp gelatin (dissolved in 2 tbsp warm water)
For the topping:
- ½ cup Alphonso mango puree
- 1 tbsp sugar (optional)
Instructions:
1. ix crushed biscuits with melted butter and press into a springform pan. Refrigerate for 30 minutes.
2. Beat cream cheese, sugar, and mango puree until smooth.
3. Whip the heavy cream separately until soft peaks form, then fold into the mango mixture.
4. Add dissolved gelatin and mix well. Pour over the crust and refrigerate for 4-6 hours.
5. Spread mango puree on top before serving.
