Mango Cheese Cake

For tart – Crush the digestive biscuit and grind the biscuit to make a powder. Add cinnamon powder and butter and mix well.

Grease the mould and press the dough in the mould and keep in the fridge for one hours

Hung the curd in a muslin cloth for 5 – 6 hours and then we get thick curd. Whisk the hung curd and add fresh cream and milkmaid and mix well. Add mango pulp and mix well Pour the filling into the cooled tart shell and steam for 15 mins. Garnish with mango chunks and cherry.

Cool before cutting. Serve chilled.