Raikas Mango Jelly Cake
recipe

A delicious jelly cake that combines the refreshing taste of mango with a creamy texture, making it the perfect dessert for Easter.
Preparation Time: 2 hours (including setting time)
Serving Size: 8-10 servings

Ingredients:

- 200 g digestive biscuits
- 100 g butter
- 400 g cream cheese
- 200 g mango puree
- 100 g sugar
- 300 ml heavy cream
- 4 gelatin sheets
- 100 ml water
- Diced mango for garnish

Instructions:

1. Crush the digestive biscuits and mix them with melted butter. Press the mixture evenly into the bottom of a springform pan to form the crust.
2. Soak the gelatin sheets in cold water for about 5 minutes.
3. In a bowl, beat the cream cheese and sugar together until smooth.
4. Heat the water in a saucepan and add the soaked gelatin sheets, stirring until they dissolve completely.
5. Add the dissolved gelatin to the cream cheese mixture and stir well. Then, incorporate the mango puree.
6. Whip the heavy cream into soft peaks and gently fold it into the cream cheese mixture.
7. Pour the mixture over the biscuit crust and level the surface. Allow it to set in the refrigerator for at least 1.5 hours.
8. Before serving, garnish with diced mango.
Nutritional Information per serving (approximately 100 g):
Calories: 250 kcal
Protein: 4 g
Carbohydrates: 30 g
Fat: 12 g
Sugar: 15 g

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