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graham cracker crumbs butter sugar unflavored gelatin cold water cream cheese sugar heavy whipping cream vanilla mango fresh strawberries unflavored gelatin cold water mango cream
Viewed: 28 - Published at: 8 years agoIngredients
- 2 cups graham cracker crumbs
- 2/3 cup butter, melted
- 1/3 cup sugar
- 1 envelope unflavored gelatin
- 3 tablespoons cold water
- 2 packages (8 ounces each) cream cheese, softened
- 1-1/3 cups sugar
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 large mango, peeled and cubed (about 3/4 cup)
- 4 fresh strawberries, chopped
- 1 envelope unflavored gelatin
- 3 tablespoons plus 1/2 cup cold water, divided
- 1/2 large mango, peeled and cubed (about 3/4 cup)
- Optional: Whipped cream, mango pieces, sliced strawberries
Method
- In a small bowl, mix crumbs, butter and sugar. Press onto bottom and 1 in. up sides of a greased 8-in. springform pan.
- For filling, in a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set.
- In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until blended. Fold in mango and strawberries. Pour over crust. Refrigerate while preparing glaze.
- For glaze, in another microwave-safe bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 1 minute. 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set. Meanwhile, place mango and remaining 1/2 cup water in a food processor; process until pureed. Stir in gelatin mixture; pour over filling. Refrigerate, loosely covered, overnight.
- Loosen sides from pan with a knife. Remove rim from pan. If desired garnish with whipped cream and additional mango and strawberry pieces.
