Creamy mousse-like mango filling on a biscuit base topped with beautiful mango roses, it’s an indulgent dessert for guests or parties. This mango cheesecake is a great recipe to try during the summer mango season, fresh mangoes always work best.
Blitz wheat biscuits into fine crumbs in a food processor. Add butter and mix until combined.
Pour into a 15-cm diameter x 6-cm height mousse ring. Press down firmly - base only, not sides. Keep it refrigerated for 30 minutes to harden.
In a bowl of iced water, add gelatin to soften. Set aside 5 minutes.
Meanwhile, fill a big bowl with cold water. Float the second bowl over it, beat the fresh cream with a hand mixer until forming a soft peak.
In another bowl, add the soften cream cheese with sugar and mix well.
In a cup with warmed mango puree, mix in soften gelatin. Stir to combine.
Add the mango puree mixture to the cream cheese. Stir to combine. Then, add soft whipped cream and mix well. Stir in diced mango.
Pour over cheesecake filling in the prepared base ring. Tilt cake around to spread. Refrigerate 3 hours+.
Slightly melt the edges of the mousse ring with a steam towel or heat gun and then remove the mousse ring. After putting on a 6cm high Mousse cake film, add sugar to the whipped cream and apply whipped cream on top, and arrange the top.
Slice the mango into 1~2mm thick, then make a flower shape and decorate the top.