Mango cheesecake

Overview

In fact, it just looks like a cake, and actually doesn’t contain an egg.

Mash digestive biscuits and add melted butter to make a mold base.
Use a spoon to press the bottom of the mold firmly and place in the refrigerator until ready.
Take three-quarters of the mango pulp, add sugar and beat it (I don’t have a food processor at home so I have to beat it with a whisk), heat it and sift it. Dissolve the fish gelatin powder with milk and add it to the mango paste. The heated mango paste will melt the isinglass powder.
Soften the cheese in hot water and beat until smooth and without any particles. Pour the mango paste into the cheese in several portions. Mix well with a whisk.
Beat the light cream until 60% fluffy. It can also be stirred into a flowing state. Then pour in the mango paste.
Mix the light cream and mango paste thoroughly.
First spread the cream paste, then the remaining mango pulp, and let the mango gradually sink so that the pulp will be more even.
I was quite impatient, so I immediately chose the freezer compartment of the refrigerator when faced with the mess. (If you have time, you can put it in the refrigerator overnight, and the taste should be better.) It will be completely solidified in an hour and a half.
Wrap the cake mold with a hot towel and it will be removed smoothly in a while. Then you can enjoy the delicious cake slowly.