Mango Rosettes Mini Cheesecake

Updated at: Thu, 17 Aug 2023 03:12:24 GMT

Step 1

Add the biscuits in a food processor or use traditional method, add in zip lock bag and crush using rolling pin. Blitz biscuits into fine crumbs, add butter. Add a tablespoon and a half of the biscuit crumb to each cavity and press it down lightly till the base has an even layer of biscuit crumb. Refrigerate for 20 minutes.

Step 2

In a bowl, place cream cheese, and icing sugar. Whisk to smooth out. Add cream and mango puree. Blend for 3-4 minutes till thick and creamy.

Step 3

Divide this mixture in the mould tsince its filled to the top. Refrigerate the cheesecakes for 6-8 hours or overnight. I freeze for 3 hours for quick serving.

Step 4

Take out of mould. Garnish with mint leaves and mango rosettes

Step 5

Serve immediately! And Enjoy

Step 6

Peel the mango and Slice into halves

Step 7

Remove the ends (about an inch), and then slice the mango into very thin pieces.

Step 8

Roll the first piece tightly and place it on a flat surface. This becomes the center of the rose.

Step 9

Wrap the second piece around the centerpiece, making sure that this “petal” covers the seams of the previous “petal”.

Step 10

As you work your way outward, cut the mango slices at an angle so that the outer petals of the rose also have some dimension.

Step 11

Use the smaller pieces for the center and the larger pieces as you work outward.

Step 12

If you only have firm mangoes on hand, just make thinner petals. And thicker petals if the mango is too soft. With practice, you ‘ll have a better idea of how thick the petals should be.

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