Beautifully indulgent individual cheesecakes made with fresh mango and lime on a crunchy biscuit base.
Place 6 mousse rings on a baking tray / baking sheet lines with baking paper / parchment paper.
Start by making the biscuit base. Place the digestive biscuits in a zip lock bag and bash with a rolling pin to make crumbs, then add to a small bowl.
Melt the butter and pour it over the breadcrumbs, mix everything together to fully coat the breadcrumbs in the butter.
Divide the biscuit mixture between the mousse rings and use a press (or bottom of a glass) to flatten down to make the base. Chill in the fridge for 30 minutes.
While the bases are chilling you can make the cheesecake. Place the cream cheese in a bowl along with the icing sugar / confectioner's sugar and the zest of 1 lime then mix everything together.
In a separate bowl, whisk the double cream / heavy cream until it thickens and forms soft peaks.
Fold the double cream into the cream cheese mixture, then divide the mixture between the mousse rings, flattening out the top as best you can with the back of a spoon. Chill for 2-3 hours until the cheesecake mixture has firmed up.
Peel and cut the mangos in to chunks (see tips on how to do this), then add to a food processor or blender and blitz until smooth.
Strain the mixture through a fine meshed sieve or chinois to remove any pulpy bits and pour into a saucepan along with 1 tsp of granulated sugar. Then prepare your gelatine...
Add 4 tbsp of warm water to a jug then pour in the gelatine and mix until the mixture is dissolved. If using leaves you can simply dissolve 1 leaf in water according to the packet instructions.
Gently heat the mango mixture until warmed, but not boiling, turn off the heat and stir in the dissolved gelatine. Allow to cool for 10 minutes.
Divide the mango mixture between the mousse rings, smoothing out with the back of a spoon to fill in the edges and giving the mousse rings a little shake from side to side (don't lift them!) to even out the mango sauce. Chill to 2 hours or until ready to eat.
When ready, place the mousse rings on a plate and gently push a knife down the side to release the cheesecake.
Optional serving suggestion: Peel and chop a mango, blitz to a puree, strain through a sieve and pour into a squeezy bottle with a nozzle. Squeeze the puree on the bottom of a plate in a zig zag pattern, then place the cheesecake on top. Top with a twist of lime and sieve over a little icing sugar / confectioners sugar. Serve with an extra dollop of whipped double cream / whipped heavy cream.