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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare a 6-inch cookie crust base and place it evenly at the bottom of a 6-inch round cake mold.
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Ensure the biscuit base is pressed flat and firm to prevent crumbling.
Be careful when using a knife to avoid cutting your fingers.
Slice 280g cream cheese into thin slices and lay them evenly at the bottom of a metal mixing bowl.
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Slicing into thin pieces increases surface area and softens cream cheese faster.
Be careful when handling the hot water basin to prevent scalding.
Place the mixing bowl over a warm water bath and let warm for about 5 minutes until a spatula easily pokes through the cheese. Wipe the bowl bottom dry upon removing.
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Wipe the bowl bottom to keep water drops out of the cheese mixture.
Whisk the softened cream cheese vigorously with a hand whisk until completely smooth and lump-free.
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Using a whisk helps smooth out lumps better than a spatula.
While the cream cheese retains some warmth, add 31g caster sugar and whisk thoroughly until sugar is completely dissolved.
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Tap the whisk lightly on the edge of the bowl if batter gets trapped inside.
Pour 77g whipping cream in two batches into the batter, whisking thoroughly after each addition until smooth.
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Ensure mixture is fully emulsified before adding the next portion.
Pour 62g milk in two portions into the cheese batter, whisking thoroughly after each addition until smooth and creamy.
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Whisk gently when adding liquid milk to prevent splashes.
In a separate clean bowl, combine 62g whipping cream and 31g caster sugar. Whip with an electric mixer until 60% whipped (soft peaks, still pouring-consistent).
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Do not overwhip
beat only to soft fluid consistency to ensure smooth texture
Pour the whipped cream into the cream cheese batter, gentle fold and whisk together until homogeneous and fluffy.
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Fold gently to avoid deflating the whipped cream.
Soak 1.5 gelatin sheets in cold water for 3 minutes until soft. Squeeze out excess water, place in a small bowl over hot water to melt completely into liquid.
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Must soak in cold water, or gelatin will dissolve prematurely in water.
Add a spoonful of cheese batter into the liquid gelatin and mix first, then pour it back into the main cheese batter bowl and whisk thoroughly.
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Temper gelatin with some batter first to prevent gelatin from clumping instantly.
Pour half of the original cheese batter over the cookie base in the mold, gently smooth the surface, then freeze until the top surface sets solid.
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Avoid scraping against the edges too roughly to keep clean cake sides.
Be careful with slippery mangoes when peeling and cutting to avoid cuts.
Dice 200g fresh mango into cubes, separating neat outer cubes from smaller crushed pieces into two bowls.
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Keep neat cubes for the layer show and crushed pieces for blending in the batter.
Soak and melt 0.5 gelatin sheet, temper into remaining half cheese batter. Add crushed mango fruit and a little mango juice, then whisk until integrated.
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Do not add too much mango juice or excess liquid will prevent setting.
Take out frozen first layer mold, arrange large mango cubes around the inner rim and center. Pour mango cheese batter over top, smooth surface, and freeze for 2-3 hours.
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Ensure the first layer is completely set so mango chunks won't sink into it.
Keep fingers away from the immersion blender blades during operation.
Purée 200g mango pulp with a blender. Soak and melt 1 gelatin sheet, temper with a spoon of mango purée, then mix back into the purée thoroughly.
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Do not blend too smoothly if you prefer small fruit bits in the glaze.
Pour mango glaze over the set cake surface. Refrigerate until set, demold, and decorate with folded mango slice ribbon flowers and fresh mint leaves.
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Decorate with mango ribbons and mint right before serving as they wilt easily in the fridge.
