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1
For the crust: Preheat the oven to 350 degrees F. Put the flour into a bowl.
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2
Add the nuts and mix together.
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3
Cut the butter into cubes and add it to the bowl.
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4
Using your hands, incorporate the butter into the flour and nuts.
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5
Then, press it into a 9- by 13-inch pan.
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6
Bake for 20 to 25 minutes.
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7
Allow the crust to cool to room temperature before adding the cream cheese filling.
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8
For the filling: Add the heavy cream, sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment.
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9
Start mixing on low, and then turn to high speed and mix until it forms stiff peaks.
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10
Set aside in a bowl.
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11
Switch to the paddle attachment on your stand mixer.
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12
Add the cream cheese and beat until smooth, starting on low speed and increasing to high.
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13
Then, add the whipped cream to the bowl with the cream cheese and stir to incorporate.
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14
Spread it over the cooled crust and refrigerate for 1 hour.
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15
For the topping: Sprinkle the gelatin into a bowl with 1 cup cold water.
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16
Whisk to dissolve the gelatin.
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17
Then add the boiling water, sugar and salt.
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18
Stir until the sugar is dissolved.
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19
Add the lemon juice and stir to combine.
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20
Then add the mangos and chill for a few minutes until the gelatin begins to set.
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21
Pour the mango topping over the cream cheese and refrigerate until firm, about 2 hours.
