INGREDIENTS

• 150 g A BREAK
•  50 g Butter, melted
•  300 g Mango pulp
•  1 Mango
•  3 cl Water
•  15 g Agar-Agar Powder
•  250 g Whipped Cream
•  150 g Cream Cheese
•  50 g Caster Sugar

 

PREPARATION

Crumb the A BREAK biscuits and mix them with the melted butter. Pack them into a hinged mold, lined with parchment paper.

Mix the water and the agar-agar powder, and then bring to a boil for 1 min. Set aside.

Whisk all the ingredients of the filling until you obtain a homogeneous cream. Add the agar-agar and whisk again.

Pour the cream into the mold, cover with mango pulp. Using a knife point, make patterns to blend the pulp lightly with the cheesecake topping. Place in the refrigerator at least 6 hours.

Serve the cheesecake topped with fresh mango pieces.