Crust:
200 g of biscuit crust
1 cup of unsalted butter, softened
Cream Cheese Filling:
2 eggs
1 cup of cream cheese
1 can of condensed milk
2 cups of unflavored gelatin
1/2 cup of water
1 cup of heavy cream
Mango Sauce:
1/2 cup of sugar
3 cups of water
1 mango, diced
Crust:
200 g of biscuit crust
1 cup of unsalted butter, softened
Cream Cheese Filling:
2 eggs
1 cup of cream cheese
1 can of condensed milk
2 cups of unflavored gelatin
1/2 cup of water
1 cup of heavy cream
Mango Sauce:
1/2 cup of sugar
3 cups of water
1 mango, diced
Crust:
In a blender, process the biscuit crust until it becomes a fine powder
Mix with the softened butter until well combined
Press into a pan and refrigerate
Cream Cheese Filling:
In a mixer, beat the eggs and cream cheese together for 2 minutes. Reserve
In a double boiler, dissolve the gelatin in water and add the condensed milk
Let it cool
Beat the heavy cream in a blender until smooth
Fold into the cooled gelatin mixture and spread over the crust
Mango Sauce:
Boil the sugar and water together
Add the diced mango and cook for 2 minutes
Let it cool and use as decoration.
