Mango cheesecake Very easy and without oven
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Ingredients
For the base
130 grams of Maria type cookies
60 g butter, melted

For the cream
300 grams of cream cheese (Philadelphia type)
150 ml heavy cream
275 grams of condensed milk
375 grams of mango puree
2 tsp lemon juice
20 grams of unflavored gelatin
100 ml of water (to hydrate the gelatin)

For coverage
10 grams of gelatin
50 ml of water (to hydrate the gelatin)
250 grams of mango puree
100 grams of water
50 grams of sugar
Half a sliced ​​mango and a strawberry to decorate

Preparation
For the base
1. Process the cookies, add the melted butter and mix until well integrated.
2. Line the base of a 20 cm removable pan with parchment / greaseproof paper.
3. Add the cookies, press well and place the refrigerator for 20 min or while we prepare the cheesecake cream.
For the cream
1. Blend the mango until a homogeneous puree is obtained.
2. Whisk in the cream cheese. Add the condensed milk, the cream and the mango puree and continue beating.
3. Add the lemon juice.
4. Hydrate the gelatin and melt it in the microwave for about 20 seconds.
5. Place a few tablespoons of the cream in the warm gelatin, mix and add it to the cream and integrate everything very well.
6. Pour the filling over the base and put in the freezer for 1 or 2 hours.
For coverage:
1. Hydrate the gelatin and reserve.
2. Place the water, the sugar and the mango pulp in a pot.
3. Cook until it boils and remove from heat.
4. Integrate the hydrated gelatin, mix and allow to cool.
5. Pour over the cream and refrigerate 2 hours or until the gelatin takes shape.
6. Unmold and decorate with a half mango filleting and a strawberry.

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