Mango Cheese Fudge

Mango Cheese Fudge

1. Butter melts into a liquid state by heating in water

2. Pour the gelatin powder into a bowl, add 2 tablespoons of milk, and let it sit for a while to fully absorb the water

3. The digestive biscuits are put into the grinding cup of the food processor and crushed into powder. Melt the butter in water, pour it into the crushed digestive biscuits

4. Mix well with a spoon

5. The 6-inch heart-shaped mold is wrapped with a layer of plastic wrap, and then wrapped with a layer of tin foil

6. Spread the mixed digestive biscuit batter evenly on the bottom of a 6-inch heart-shaped mold and flatten it with the back of a spoon. Put it in the refrigerator and keep it ready for use

7. Put cream cheese, fine sugar, peeled and cored mango pulp, lemon juice, and remaining milk in the conditioning cup of the food processor, and stir for a while to make all the ingredients evenly mixed to form a thick and delicate paste

8. Pour the stirred mango cheese paste from the conditioning cup into a large bowl

9. Heat the gelatin powder that has absorbed the milk's moisture through water and stir it continuously to melt it into a liquid state

10. Pour the liquid gelatin powder into the mango cheese paste and mix well

11. Put the prepared mango cheese paste in the refrigerator for later use

12. Pour the whipped cream into a bowl and beat with a whisk to the extent that it can maintain the texture

13. Mix the whipped cream and the mango cheese paste, and mix well by turning up from the bottom

14. The volume of the mixed batter is very bulky and the texture is very thick

15. Pour the mixed batter into the mold with the bottom of the digestive biscuits, and use a scraper to smooth the surface

16. Put it in the refrigerator for more than 4 hours to be demoulded and eaten. When demolding, cover the periphery of the mold with a hot towel for a while, or blow it with a hair dryer for a while, so that it will not stick to the mold. If you want to be more beautiful, you can add some mango pieces on the surface!

Tips:

Using a food processor to make mango cheese paste is not only quick and easy, but because there is no need to heat the cream cheese first, the finished mango cheese paste usually has sufficient consistency without refrigeration. Instead of using a food processor, because the cream cheese needs to be heated to soften, the finished cheese paste will be thinner, and it needs to be refrigerated for a longer time to reach the desired consistency.