Cooking Instructions
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Step 1
Place
Digestive Biscuits (1 cup)
in a sealed plastic bag and mash until crumbly.
Step 2
In a bowl, combine the crumbs and
Unsalted Butter (2 Tbsp)
. Mix well.
Step 3
Pour the crumb and butter mixture into a 6-inch removable round cake pan. Press it down firmly and put in fridge to chill for at least 10 minutes.
Step 4
In a blender, add
Plain Yogurt (1/2 cup)
and
Cream Cheese (3/4 cup)
.
Step 5
Add in the zest and juice of the
Limes (to taste)
and
Natural Sweetener (3 Tbsp)
. Blend well and set aside.
Step 6
In a small pot, mix
Water (1/4 cup)
and
Agar-Agar Powder (1 tsp)
and bring to a boil. Add
Mangoes (2 cups)
and stir to combine. Add to the blender.
Step 7
Pour blended mixture into cake pan, on top of crumb layer. Raise and drop against surface gently a few times to release air bubbles.
Step 8
Spread
Fresh Mango Chunks (1/2 cup)
across the top. Press them in lightly. Let set in fridge until firm, at least 3 hours.
Step 9
In a small pot, mix
Water (1/4 cup)
,
Natural Sweetener (2 Tbsp)
and
Agar-Agar Powder (1/2 tsp)
and bring to a boil.
Step 10
Add in
Mangoes (1/3 cup)
. Bring to a boil again. Remove from heat and let cool to lukewarm.
Step 11
Using a fork, scratch the surface of the cooled cake.
Step 12
Pour the mango jelly on top and spread evenly. Place in fridge to chill.
Step 13
Top with
Fresh Mango Chunks (1 handful)
.
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