Mango Cheese Cake

Lets begin with something sweet ! This recipe came from my sister-in-law who is more than a sister to me... she's like my knowledge bank, my quick reference encyclopedia... she's an amazing person and a great cook!!
I'm thrilled to share this recipe with everyone !

INGREDIENTS:

1. Mango Pulp - 1 Can (16 Oz.)
2. Cheese Cream (Regular or Fatfree) - 8 Oz.
3. Whipped Cream (Regular or Fat free) - 8 Oz.
4. Water - 2 Cups
5. Sugar - 1 Cup
6. Unflavoured Gelatin - 1 Oz.

COOKING TIME: 15 mins

SERVING: Serves 8

METHOD:

1. Boil the Water and add Unflavored Gelatin to the boiling water and mix very well with out any lumps.
2. Simmer, add sugar and mix it for a minute or two.
3. Thaw cream cheese from fridge and add to the above mixture.
4. Add whipping cream and mix it thoroughly.

Note: Do not let the liquid boil for too long.



5. At the end pour the Mango Pulp into the above mixture and mix it well.
6. Turn the heat off and let the mix cool for half an hour or so.
7. Blend the mixture in a blender and whip it smooth and pour the blended mixture in a flat pie dish or tray (graham cracker pie base could be used too)
8. Let it freeze over night or for 8 hours.
9. To Serve: Add cut fresh fruits to the frozen Cheese Cake.

The cheese cake is done!! It turns out very soft and so delicious every time!!!
Serve chilled and top it with dressings !!!


Update: I have made this dish repeatedly for family and friends and everyone has only good things to say about it. I have used Raspberries, Blueberries, Grapes & Peaches to top the cheesecake, however I enjoy the mango flavor with fresh strawberries and raspberries the most. In the effort to stay fit, I am using fat free ingredients and have also stopped using the graham cracker pie base to reduce some extra calorie intake. Hope you will enjoy this recipe as much as everyone in my family.
Best!