Ingredients:

• Mango Pulp – 1 can (16 oz)
• Philadelphia Cheese Cream – 8 oz
• Whipping Cream – 8 oz
• Water – 2 cups
• Sugar – 1 Cup
• Unflavoured gelatine – 1 Oz.

Method:

1. Boil the water and add the gelatine to the boiling water and mix very well, so that there are no lumps formed.
2. Simmer and add the sugar and mix well for 1 -2 mins.
3. Thaw the Philadelphia cream cheese and add it to the mixture.
4. Now add the whipping cream and mix thoroughly.
5. Pour the mango pulp to the mixture and mix well.
6. Turn the heat off and let it cool for half an hour or so.
7. Put the mixture in a blender and whip it smoothly and transfer the mango cheese cake mixture to a flat tray and refrigerate overnight.

Recipe courtesy of Lalita