Mango Mascarpone Cheesecake

Ripe seasonal mangoes coddled in creamy Mascarpone and whipped cream, topped with a light mango jelly and a crisp biscuit base. A delicious Summertime dessert!!

• Ingredients-
• For the Crust-
• 1 packet digestive biscuits
• 5 tbsp Melted butter
• 2 tbsp powdered sugar
• For the cheesecake-
• 200gms Mascarpone Cheese
• 200ml Cream
• 100gms Fresh hung curd
• 1/2 cup Mango Puree
• 1/2 cup Sugar(adjust acc. to the sweetness of Mangoes)
• 2 tbsp Gelatin
• for the topping-
• 1 cup Mango puree
• 1/4 cup Sugar(adjust sweetness)
• 1 tbsp Gelatin

 Ingredients-

1. Crush biscuits, add butter and sugar and press into a springform pan.Chill till you prepare the filling.
2. For filling- Heat up 2 tbsp of water in a small bowl in the microwave, sprinkle the gelatin and let bloom for a minute, stir and keep aside.Whip cream, add mascarpone and hung curd along with the mango puree and sugar, slowly fold in the ge
3. For topping- Heat mango puree, add in the sugar. In a separate bowl heat up 2 tbsp of water, add gelatin and let bloom, stir and add to the puree.Let cool, the carefully pour on top of the cheesecake. Chill for 4-5 hours. Demould and serve