Mango Cheesecake

                                                  Mango Cheesecake

Cream:

2 ripe mangoes (pureed)

500 ml whipped cream             1 can condensed milk

250 grams mascarpone            250 g mon chou cheese

2 T gelatine powder                  ½ c water

Crust:

Graham crackers, crushed

2 T melted butter

Mix the graham crackers and the butter. Pressed the crushed cookie to the moulder. Cover with plastic foil and refrigerate.

Directions:

1. Soak the gelatine in water for 10 minutes. Dissolve over low heat fire until melted. Set aside.
2. Beat together until smooth: mascarpone, monchou and condensed milk, add the gelatine.
3. Cut and fold the whipped cream to the mascarpone mixture and mango puree.

Pour the mixture on top of the crust.

4. Refrigerate for at least 3 hours.
5. Serve and Enjoy!