I just converted this recipe
Ingredients
500g mango (approx 2 fresh mangoes)
500g cream cheese
1/2 cup sugar
1/4 cup water
1 tbs gelatine
300ml cream
1/2 pack arrowroot biscuits
75g butter, melted
For the topping
2 mangoes
4 tbs caster sugar
2 tsp gelatine
100g boiled water
Method
Place biscuits in TM bowl and process 10 sec/speed 6
Add melted butter and mix 10 sec/ speed 6
Press into a greased springform tin and place in freezer while you make the filling.
Chop mangos up and place in TM bowl along with cream cheese and sugar.
Mix for approx 50 sec/ speed 7 with the aid of the spatula until smooth.
Mix gelatine with water and microwave for 30 seconds.
Add cream to cream cheese mix in TM bowl and mix 30 sec/ speed 7
Add gelatine mixture and mix a further 20 sec/ speed 7
Pour mixture onto biscuits and place in freezer for 30 mins.
To make topping
Place mangos in TM bowl and blend 20 sec/speed 5 until puréed
Add sugar, water and gelatine and combine 30 sec/ speed 6
Pour over cream cheese mix and place in fridge for a further 2 hrs
Members' commentskyton - Lovely - husband and in laws both loved it. I used Granita biscuits and used a whole 250gm packet as well as doubled the butter. Didn't look anywhere enough crumb for my springform tin.
MF - Had this yesterday as one of my Christmas desserts. Everyone loved it and said I should have made 2. It was absolutely delicious. Topping started to melt but it was extremely hot here yesterday. Maybe a little more gelatine needed as my mangoes were very big and very juicy. Wish there was leftovers'
dhitri - My cheesecake was delish but crumbled (or should I say: melted?). I think it might have been the agar I used to substitute gelatine. I just read today that agar has a much higher melting point than gelatine. Might have to experiment a little with dissolving the agar in a sauce pan, then mix with warm as opposed to cold mango cheesecake puree before adding cream and pouring into tin...
