Mango Cheese Cake Miniature

For the biscuit base combined powdered biscuits, powdered sugar and butter. Rub the ingredients using finger tips. Add little by little cookie mixture in mini cheese cake mould press it with your finger tips. Keep it in freeze for about 30 minutes to set the base.

Beat together cream cheese, condensed milk and powdered sugar till creamy. To this add thick cream and vanilla essence and mix well.

Sprinkle the gelatin over 2 tbsp water and let it stir for a minute. Microwave it in the oven for 10bseconds. Remove it from the micro and stir it with a spoon. Let it cool for a minute (do not add hot gelatin to the cream cheese mixture) Add it to the cream cheese mixture and combine well.

Pour it over the biscuit base and spread evenly. Cool it in the freeze for about 3 to 4 hours to set.

Remove the skin of the mango, cut it to pieces and grind it to smooth paste.

In a non stick pan mix mango puree, sugar, lemon juice and bring to boil stirring continuously over medium flame. Reduce the flame and add cook till little thick. Remove from flame and add the soaked gelatin to the cooked mango puree and combine well. Let it cool to 3 minutes stirring continuously.

To this over the prepared cheese cake miniatures, cool it for about 1/2 hour or till set. Remove the cheese cake carefully. Garnish with glazed cheery and silver sugar balls.