400g Cream Cheese (room temperature)
200g Cream (heavy or whipping)
350g Mango Puree
70-100g Icing Sugar (adjust for sweetness)
Instructions:
1️⃣ Prepare the Crust:
In a food processor, blend the biscuits into fine crumbs.
Add melted butter and pulse again until the mixture becomes clumpy.
Line a muffin tin (with 12 cavities) with cupcake liners.
Spoon about 1.5 tablespoons of the biscuit mixture into each cavity, pressing down evenly to form a base.
Refrigerate for 20 minutes to set.
2️⃣ Prepare the Filling:
In a small bowl, mix gelatin and water. Let it sit for 5 minutes to bloom, then microwave for 20 seconds until dissolved. Set aside.
In a blender, add cream cheese, cream, mango puree, icing sugar, and the dissolved gelatin mixture. Blend for 3-4 minutes until smooth and creamy.
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