Cooking Instructions
- 1
To make the crust first take coconut cookies and crush them using a blender jar. Then add butter to it & mix well. Spread it on the base of a cake mould & press it down properly. Let it set for about 15 minutes in the refrigerator.
- 2
Now peel and chop mangoes and make a fine purée along with sugar & sieve it.
- 3
Take cream cheese,add vanilla essence and sugar to it and blend it.
- 4
In a separate bowl whip the cream to soft peaks. Gradually add the whipped cream (used sweetened one so I didn’t have to use additional sugar) to the cream cheese mixture and fold it to mix well.
- 5
Now add the prepared mango purée to it and mix well by folding method only. Pour this mixture over the crust & let it set in the refrigerator for about an hour or so.
- 6
After that top it with chopped mangoes or with mango purée (as I did) & let it set for 8 hours or overnight. You can also decorate it with some whipping cream.
- 7
Cut into pieces and serve
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