For the base:

  • 200gm digestive biscuit
  • 2 tbsp melted butter
  • 1.5 cup cream cheese/hung curd
  • 1/4 cup powder sugar
  • 1 cup whipped cream
  • 1/2 cup mango pulp

For the filling:

  • 1/2 cup mango pulp
  • 2 tbsp powder sugar
  • 2 tbsp water

For topping:

  • Canned Mango slices mint leaf


  • Powder the biscuits by crushing them between two sheets of butter paper, with a rolling pin.
  • Heat the butter to melt, add the biscuits and mix well. Shut off the heat and add the sugar.
  • Line the base of the cake tin evenly with the biscuit mixture, patting with a rounded spoon, pat to flatten and make it firm & keep in fridge for 10 min.
  • Mix 1.5 cup cream cheese & ¼ cup powder sugar.
  • Take 1 cup whipped cream & beat until stiff peak form
  • Mix the cream cheese after separating some cream & mix½ cup mango pulp & mix well
  • Pour a thick layer, spread evenly & spread a layer of cheese cream
  • Add mango pulp to the pan with sugar & water, cook till translucent.
  • Transfer the mixture to the cake tin, leveling it smooth and leave to set in the refrigerator for 6-8 hours or overnight.
  • Transfer cake to a serving dish. Decorate the mango slices & mint over the top, and serve chilled.