Mini Mango Cheesecakes (for those who asked me for the recipes in grams)
To the base:
200g digestive biscuits
100g of melted butter
For the stuffing:
300g Philly cream cheese (room temperature)
250g natural Greek-type yogurt (room temperature)
80g of glazed sugar
250g mango shredded or mango pulp
1 teaspoon of lime juice
150ml Whipping Cream (35% M.G.)
For the topping:
80g of mango shredded
30g of sugar
Half lime juice
Small chunks of mango
Mint leaves optional
Instructions:
Crush the biscuits until thin crumbs and mix with melted butter. Place this mixture at the bottom of the molds and press to compact. Refrigerate while you prepare the stuffing.
For filling, beat the cream cheese until smooth. Add yogurt, glazed sugar, crushed mango and lime juice. Mix it up well.
Whip the cream until it forms firm peaks and add it to the previous mixture with enveloping motions.
Fill molds with mixture and freeze for at least 4 hours.
For the topping, mix the crushed mango with sugar and lime juice. Decorate cheesecakes with this blend, mango chunks and mint leaves before serving.