Sponge base
1 medium egg
35g Oil (veg, sunflower or olive)
50g Self Raising
50g Sugar
Jelly Top
75g mango pulp
3g gelatine
38g boiling water
Cheesecake
200g Mascarpone
50g Icing Sugar
150g double cream
150g mango pulp
6g gelatine
1.1/2TBSP Boiling water
Decorations
75ml double cream
1 TBSP Icing sugar
fresh mango
Mango Pulp
Blitz the tin mango without liquid until smooth and split into 75g and 150g.
Sponge method
Mix all the ingredients together and pour into a 6 inch springform tin with the bottomed lined. I baked using the Ninja 9 in 1, Bake function, 155 for 20mins. Allow the sponge to cool completely in the tin.
Cheesecake method
Dissolve 6g of gelatine in 1 1/2 tbsp of hot water then add to 150g blitzed mango. Whip the Cream cheese and icing sugar until thick and smooth. Add the cream and whip until thick. Mix in the mango pulp and gelatine mixture. Transfer the mixture into the tin over the the sponge.
Jelly Top
Dissolve 3g gelatine in 37g hot water then add to the 75g of blitzed mango. Pour this on top of the cheesecake.
Transfer the mixture into the tin over the the cheesecake. Allow to set for at least for 6 hours but overnight is better.
ESSENTIAL
BEFORE UNMOULDING RUN A SPATULA AROUND THE JELLY TO LOOSEN IT. IF YOU DON’T THE JELLY WILL SPLIT
Decorations (optional)
Whip 75ml of cream with 1TBSP of icing sugar and pipe onto the cheesecake. Cut some fresh mango to place on top.
