Mini Mango Cheesecake (Mango rosettes)

Ingredients:

1 cup crushed grahams

1/4 cup butter

2 sliced mango cheeks

1 pack cream cheese (250g)

1/4 cup consensed milk/powdered sugar (or more depending on your taste)

1 cup chilled whip cream or all purpose cream

Directions:

1.) Mix butter and Graham...

2.) Pour and press into muffin/cupcake molds.. refrigerate

3.) I'm feeling lazy so I just whipped the cream cheese, whip cream and condensed..but ideally, for better results, beat the cream cheese and condensed milk first, set aside..then whip the cream until stiff.. then after fold together

4.) Should look like this..

5.) Pour the mixture into molds...refrigerate for at least 6 hours.. best if overnight.. BTW, um using silicone cupcake mold so it's very easy to remove..you can also put paper cups in it to remove it easily.. if you're using regular molds

6.) Now for the mango rosettes topping, slice thinly the peeled mango cheeks.. the thinner the better because the petals will be more flexible..

7.) Start with a tiny center then wrap around the petals...make sure it's overlapping each round..

8.) Finished..

Hope you'll like it....

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