No-bake mango cheesecake recipe

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  1.Soak the gelatine sheets in warm water until softened

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  2. Pack the digestive biscuits into ziplock bags and crush them with a rolling pin.At the same time, heat the butter over water until it turns into liquid.

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  3.Take the removable bottom cake mold, pour the biscuits into it, and use a spoon to gently Flatten and compact, set aside.
  If you don’t have a removable bottom cake mold, you can first put a layer of plastic wrap on the bottom of the container, and then add biscuit crumbs.Note that the plastic wrap should be higher than the container to make it easier to remove the cake when the time comes.

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  4.Take the flesh of the mango, divide it into two halves, cut one half into cubes, and use a blender for the other half Beat into a puree
  
  Add light cream and sugar, and use a whisk to beat until it is about 2 to 3 times the original volume.If you don't have a whisk, you can use a juicer.
  

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  5.Use a spoon or a whisk to stir the cream cheese until it is fully softened.
  Pour the water into the gelatine tablets and heat it over water until it becomes a liquid.

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  6. Mix the whipped cream, cheese and mango puree together, then pour Add the gelatine liquid, mix well, and then pour into the low mold.Knock the mold on the table to make the surface of the cake smooth

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  7.Cover with plastic wrap and put in the refrigerator Refrigerate for more than 3 hours and it is ready to be demolded.When cutting the cake, do not use a sawing motion, but press the knife downwards so that the edges of the cake pieces will be smooth and beautiful