Irresistible Mango Desserts (Pudding, Mousse, Cheesecake & More)

1. Combine the crushed graham crackers with melted butter until evenly moistened. Press the mixture firmly into the base of a springform pan or dish.
2. Chill the crust in the refrigerator for 15 minutes to set.
3. In a mixing bowl, beat the cream cheese with sugar until smooth and fluffy.
4. Add mango purée and mix until fully incorporated and vibrant in color.
5. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold into the mango-cheese mixture until smooth and airy.
6. Pour the filling over the chilled crust and smooth the surface.
7. Chill for 4–5 hours or until set. Before serving, top with fresh mango slices or purée for a decorative finish.

6. Mango Sorbet

Ingredients

• 3 cups mango purée
• ¾ cup sugar
• 1 tbsp lime juice
• ½ cup water

Instructions

1. In a small saucepan, heat the water and sugar over medium heat until the sugar fully dissolves, forming a simple syrup. Let cool completely.
2. In a blender, combine the cooled syrup with mango purée and lime juice. Blend until fully smooth.
3. Pour the mixture into a freezer-safe dish. Freeze for 1 hour, then whisk to break up any ice crystals.
4. Return to the freezer and repeat the whisking process after another 1–2 hours. This helps achieve a smoother texture without an ice cream maker.
5. Freeze until firm. Scoop and serve when ready — the sorbet should be firm yet scoopable.

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