Mango Cheesecake

Ingredients:

Mango Pulp – 300ml (1 cup measure)
Cream Cheese – 200gms
Fresh Cream  – 200ml
Butter – 100gms
Sugar – 1/2 cup (150 ml measure)
Graham Crackers / Digestive Biscuits – 250gms
Agar Agar – 15gms
Water – 250ml

Serving Glasses/Cups – I used 8 glasses of the size shown in the pictures. But this was a large serving, so suggest using a smaller serving glasses/cups.

Method:

1. 1. Break the crackers/biscuits into small pieces and blend them to make crumbs.
   2. Melt the butter.
   3. Mix the melted butter and biscuit crumbs gently.
   4. Place 2 tbsps full of this mixture in the bottom of a serving glass/cup and press it gently using a spoon to form an even layer.
   5. Repeat this for the remaining mixture or for all the remaining serving glasses.
   6. Refrigerate these serving glasses.
   7. Take a mixing bowl, add cream cheese, fresh cream and sugar. Mix well until the sugar dissolves.
   8. Boil water in a pan.
   9. Wash agar agar and cut them into pieces.
   10. Add them to the boiling water. Boil until agar agar melts completely.
   11. Let it cool down for 2 minutes by placing the bottom of the pan in water. Do not delay more as agar agar will begin to set quickly.
   12. Add mango pulp to diluted agar agar, mix well.
   13. Add half the portion of this mango pulp mixture to the cream cheese mixture. Mix well.
   14. Remove the glasses from the refrigerator.
   15. Pour 4-5 tbsps of this cream cheese and mango mixture into each glass.
   16. Now carefully add the 2 tbsps of remaining mango mixture on top. Spread it evenly.
   17. Repeat this for the remaining mixture or for all the remaining serving glasses.
   18. Place the glasses back in refrigerate for 4-5 hours, setting the temperature to minimum level.
   19. Serve