Mini Mango Cheesecake ( no-bake)
Ingredients
150 g digestive biscuits
3 tbsp melted butter
Blitz biscuits into fine crumbs, add butter and scoop in a mould. Press to make it even.
250g cream cheese
1/3 cups of caster / icing sugar
1/2 cup mango pulp (use fresh store bought will make it runny)
1/2 cup double cream
Whisk together and add in a base.
Freeze for 3 hours.
Take out of mould. Garnish with mint leaves and mango rosettes
Serve immediately!
Enjoy!
