How to Make Chilled Mango Cheesecake

• 1.Powder the biscuits by crushing them between two sheets of butter paper, with a rolling pin. Alternately you could use the food processor.

• 2.Heat the butter to melt, add the biscuits and mix well. Shut off the heat and add the sugar.

• 3.Line the base of the cake tin evenly with the biscuit mixture, patting with a rounded spoon or small bowl. Pat to flatten and make it firm. Leave to cool.

• 4.Sprinkle the gelatine in the 1/2 cup water and let it soak. Place into a double boiler or a smaller container which can be placed in a bigger container containing water – the mango pulp, sugar, salt, and the yolks and cook over low heat till well mixed and slightly thickened. This is the `custard’.

• 5.When the custard is warm, add the soaked gelatin mixture and continue stirring till it reaches a coating consistency. Remove from heat and leave to cool till the custard is partially set.

• 6.Whip cream till thick and when the custard is ready, fold in the mascarpone cheese or the curd and then the cream.

• 7.Transfer the mixture to the cake tin, leveling it smooth and leave to set in the refrigerator for 6-8 hours or overnight.

• 8.Loosen edges of the cake spring, by passing a blunt knife around it, between cake and sides of pan.

• 9.Transfer cake to a serving dish. Decorate the mango slices over the top, and and serve chilled.