MANGO MAMBO CHEESECAKE

Ingredients:

1-1/2	cup	crushed graham crackers
1/2	cup	BAKER'S BEST MARGARINE, melted

1 (225 g)	pack	MAGNOLIA CREAM CHEESE
1/2	cup	MAGNOLIA ALL PURPOSE FLOUR
1/3	cup	sugar
1	cup	MAGNOLIA PURE FRESH MILK
2	pc	MAGNOLIA BROWN EGGS, egg yolks only
2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
1/3	cup	condensed milk
2	pack	unflavored gelatin, dissolved in 6 tbsp MAGNOLIA FRESH MILK
1/3	cup	mango jam
1	cup	colorless cooked tapioca (small sago)
1/2	cup	nata de coco in syrup, drained

mangoes, peeled, halved and sliced into wedges

1/3	cup	mango jam
2	tbsp	corn syrup

Procedure:

Mix crust ingredients together and press on a 9” springform pan. Place pan on a tray and chill.
Beat cream cheese at high speed. Meanwhile, combine flour, sugar, milk and egg yolks in a pan. Cook over medium heat, stirring continuously with a wire whisk until it forms a very thick paste. Chill.
Dissolve gelatin in Magnolia Purefresh Natural Cow's Milk.
Add paste to cream cheese mixture and beat at high setting. Add condensed milk and beat at low speed for a few seconds. Add dissolved gelatin. Turn off mixer. With a spatula, add mango jam tapioca and nata. Pour onto chilled crust then arrange sliced mangoes on top of cream cheese.
Heat glaze ingredients for a few seconds and pour on top of mango topping.
For gelatin layer, mix gelatin, mango juice and sugar in a saucepan and heat for a few seconds until gelatin and sugar are dissolved. Pour over glaze. Chill.

Makes 8 to 10 servings.

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