Mango, mangoing, mangone is what's going to happen when you make this delectable treat!
450g cream cheese
1 cup heavy cream
¾ cup sweetened condensed milk
3 large mangos cubed
1 cup mango juice
3 tbsp powdered gelatin + 4 tbsp cold water
Mango Jelly Cubes
2 cups mango juice, hot
4 tbsp powdered gelatin powder or agar agar
1 cup whipped cream
Fresh mint sprigs
You want to make sure the mango juice is hot. I’d recommend putting it in the microwave for 3 minutes.
Add the powdered gelatin to the hot mango juice and mix until dissolved. Pour into a non stick baking tin measuring about 8 x 8” and place in the fridge to chill for 4 hours. Carefully take the set jelly out of the baking tin. Cut into small jellies using a large knife.
Add the gelatin and water into a small microwave safe bowl. Mix until well combined. Microwave for 30 seconds to melt and set aside.
Add cream cheese, cream and sweetened condensed milk into a large microwave safe bowl and use an electric hand mixer to beat until smooth. Fold in mango chunks.
Dip each ladyfinger quickly into the mango juice, and place around the edge of the springform pan. Then line the bottom of the pan the same way.
Pour mango mixture into springform pan, using a spatula to spread evenly until flat. Rap pan gently on work surface to flatten. Allow to set in the fridge for 4 hours.
Once the cake has set, add whipped cream on top before adding the mango cubes and some sprigs of mint. Serve and enjoy!