– 90g Butter biscuit – 45g Melted unsalted butter – 350g Ground mango – 70g Sugar – 7g Lemon juice – 330g Mango puree – 7g Gelatin sheet (or Powdered gelatin)

INGREDIENTS

– 90g Whipped cream (whipped up 50%) – 200g Cream cheese – 40g Powdered sugar – 50g Plain Yogurt – 2g Vanilla extract – 4g Gelatin sheet (or Powdered gelatin) – 85g Whipped cream (whipped up 50%)

INGREDIENTS

Add melted unsalted butter to the crushed butter biscuit, mix, place in a 15cm mold, press firmly, and place in the refrigerator.

1

Put the ground mango and sugar in a blender and bring to a boil. When it thickens slightly, add lemon juice and bring to a boil. Remove from heat.

2

Soak the gelatin in cold water for about 10 minutes, drain the water, and microwave it for about 10 seconds to dissolve it completely, then add it to the warm mango puree and mix.

3

Add 50% whipped cream to step (3), mix, pour a little into the mold, and harden in the refrigerator for 20 minutes.

4

Put the 12cm, 9cm, and 6cm molds in the middle in order, leaving a space between the center and the middle, then pour the mango mixture into the next space and harden it in the freezer for 2 hours.

5

Soften the cream cheese, add sugar powder and mix, then add plain yogurt and vanilla extract and mix.

6

Add melted gelatin and mix, then add 50% whipped cream and mix.

7

Remove the 12cm, 9cm, and 6cm molds, fill in the cheesecake batter in between, and heat the remaining cheesecake batter in the microwave for about 5 seconds to thin it slightly.

8

Pour over the top, flatten, and harden in the refrigerator for 2 hours.

9

Garnish with thinly sliced ​​mango and apple mint on top.

10