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Add a photoFruity creamer layer over cream crackers.
Ingredients
- For the bottom layer/crust
- 250g cream crackers - crushed
- 100g salted butter
- For the top creamy layer
- 1 (about 500g) ripe mango - remove skin and seed.
- Process/blend for a thick puree
- 250g mascapone cheese
- 150g cream cheese
- 1/2 cup granulated sugar
Directions
- For the bottom layer/crust
- Process cream crackers and butter into fine crumble
- Grease a spring form pan and press crumble inside.
- Let it sit in the fridge for the time being.
- For the top creamy layer
- Whisk both types of cheese with sugar over low speed until smooth.
- Add in mango puree and continue to whisk to blend in.
- Bring out the crust layer out of fridge and add the creamy layer on top.
- Bake on preheated oven at 180C for about 1 hour or until the top
- becomes light to dark brown all over.
- Cool down the cake and chill in the fridge before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 8 servings | |
| Calories 202 | |
| Calories from Fat 146 | 72% |
| Total Fat 16.56g | 21% |
| Saturated Fat 10.04g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 132mg | 6% |
| Potassium 29mg | 1% |
| Total Carbs 13.27g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 13.1g | 9% |
| Protein 1.22g | 2% |
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