No-Bake Mango Chocolate Cheesecake Recipe

Instructions

1. Put mango and sugar in a saucepan, stir and boil, add lemon juice, boil a little more, cool and grind finely in a blender to make mango puree.
2. Melt dark chocolate and fresh cream in a microwave oven for 20 seconds, mix in 50% whipped cream, mix, pour into 12cm mold and harden for 30 minutes in the fridge.
3. Mix warm mango puree with cold gelatin for 10 minutes in cold water, add 50% whipped cream, mix, pour over hard chocolate mousse and harden for 1 hour in the fridge.
4. Mix Crushed Lotus and melted unsalted butter in a 15cm mold and press firmly to place in a refrigerator.
5. Smooth cream cheese, add sugar powder, plain yogurt, vanilla extract and mix with mango puree.
6. Add melted pangelatin and mix. Add 50% whipped cream and mix.
7. Put a little cheesecake batter into a 15cm mold and flatten it, harden it for about 30 minutes in the fridge, and then put the chocolate and mango mousse hardened on the 12cm mold on the hardened mousse and remove the mold.
8. Pour the cheese cake batter, flatten, and harden in the fridge for about an hour.
9. Mix warm mango puree and warm water, add soaked pangelatin, mix and add mango pulp.
10. Put a 12cm mold on the hardened cheesecake, put it in the mold (9), and harden it in the fridge for about 30 minutes. Remove the 12cm mold and put the cheesecake batter on the side.