Mango Cheese Cake


Arrowroot biscuit- 75 g

Butter –30-35 g

Cream cheese– 150 g

Condensed milk- 1/2 C

Mango puree –1/2 C

Whipping cream- 1/2 C

Gelatin — 1 1/2 tsp

Vanilla essence– 1 tsp

For Sauce

Mango puree– 1/2 C

Corn flour –1/2 tsp

Sugar— 1 1/2 tbsp or to taste


For biscuit base, add biscuit to mixie jar, add butter,and grind it into fine powder, transfer this into a greased mould, set it well, then keep in fridge.For cream cheese layer, take gelatine, add water, boil it to melt gelatine.Beat whipping cream.Then beat cream cheese, then add condensed milk and mango puree into it, beat it again, add melted gelatin, beat again, then add whipping cream and vanilla essance, then fold it with a spatula, then pour it above the biscuit base, keep in fridge for 4 hrs. For sauce, add mango puree, corn flour, and sugar, make it a perfect sauce. Take the cake, demould it, then pour sauce above it, and spread over the cake.

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