Servings : 8
1 Big Can evaporated milk
1 Box (250 g) cream cheese
400 Grams ripe mango
1 Can (170 ml) all purpose cream
2 Tablespoon unflavored gelatin
1/2 Cup water
1 1/4 Cups of Honey Graham Crumbs
1/4 Cup of softened margarine or butter
Combine thoroughly 1 1/4 cups of Honey Graham Crumbs with 1/4 cup of melted butter
and press it against the bottom of 9 inch spring pan or a 9 inch pie plate.
Dissolve the gelatin in 1/2 cup of hot water.
Blend together the cream cheese, evaporated milk, dissolved gelatine in a blender or food processor.
Add slices ripe mango and blend for another minute, saving some slices for topping.
Whip the all purpose cream well and gently fold into the cream cheese mixture.
Pour into a 9 inch spring pan and refrigerate until set.
Top with mango slices and serve.
Source : allrecipes.Com