Mango Cheese Cake

Ingredients:

Pie crust: (you can also use ready to use 6 inch graham cracker pie crust)

Graham crackers: 8

Melted butter: 3tbs

2nd and 3rd layer:

Mango pulp/puree: 3/4 cup

Cream cheese: 226g 

Condense milk: 170g

Sugar: 1tbs

Unflavored Gelatine: 1 tbs

Warm water 3/4 cup

Method:

1st layer: (you can also use ready to use pie crust)

• Crush 8 Graham crackers and mix in 3 tbs melted butter with a fork until well blended (should look like moist beach sand). 
• Pour into a greased glass bake-ware / spring-form / cheese-cake pan and press down the mixture to pack into a firm, uniform layer at the bottom. 
• Put in fridge for 15min.

2nd layer: 

• In a bowl, mix 1/2 cup Mango puree, 226g room-temperature cream cheese,  170g condensed milk(1/2 tin) in a mixer / blender until well combined. (Do not mix / blend the ingredients at high speed or for too long). 
• In 1/2 cup of warm water, mix 1/2 tbs of sugar, and 3/4 tbs of unfavored gelatine and stir with a spoon immediately not allowing lumps to form. After the gelatine solution has dissolved, pour into the Mango cheese mixture and mix / blend until well combined. (Again do not mix / blend the ingredients at high speed for, too long). 
• Pour this mixture gently over the firm 1st layer, make sure there is 1/4 cm space for 3rd layer and very gently shake the pan to prevent any air bubbles, and set in the freezer for 20 min or until this layer is set firm.

3rd layer: 

• In a bowl, take 1/4 cup Mango puree. 
• In 1/4 cup of warm water, mix 1/2 tbs sugar and 0.25 tbs of unflavored gelatin and stir until dissolved. Add this to the Mango puree and mix well until well combined without any lumps. 
• Pour this mixture gently over the firm 2nd layer, and set again in the freezer for 20 min or until set.