This dessert combines the tangy sweetness of mango with the velvety smoothness of cream cheese, all on a buttery graham cracker crust. Topped with fresh mango slices, edible flowers, and mint ...

Whip cream till thick and when the custard is ready, fold in the mascarpone cheese or the curd and then the cream ... Transfer cake to a serving dish. Decorate the mango slices over the top, and and ...

In a large mixing bowl, beat together the cream cheese, caster sugar, vanilla and lime zest until smooth and creamy. Add the mango purée, melted white chocolate and half of the double cream and ...

Keep aside. 5. Add the cream cheese to the stand mixer jar and beat for a minute. 6. Add sugar and beat till fluffy, about 2 minutes. Now add the yogurt, beat to combine. 7. Later add the mango pulp, ...

Leave to chill in the fridge. Meanwhile, to make the filling, place the cream cheese in a large bowl. Whisk on a gentle speed using an electric hand-held whisk. Add the caster sugar, flour ...