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1
The day before:
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2
Create a mango puree by blending ripe, peeled mangoes and straining to create a smooth consistency. (If you are using canned mango puree, you can skip this step.)
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3
Rinse basil leaves and combining with mango mixture. Press gently using a fork to release the basil juice. Cover with a tight lid and let it infuse overnight in fridge.
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4
The day of:
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5
Remove basil mango mixture and mix gently, again pressing basil leaves to release more fragrance. With clean hands, remove basil leaves and wipe off pulp in downward motion into the bowl. Set aside.
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6
In a small bowl, add cold water and sprinkle gelatin over it. Allow gelatin to stand for 1 minute and then add hot water. Mix into the mango puree and set aside.
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7
In a separate mixing bowl, beat heavy whipping cream and sugar for a few minutes. Combine cream and pulp mixtures.
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8
For the cheesecake:
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9
Put graham crackers in a large Ziplock bag and crush with a rolling pin over it until fine and even. In a separate bowl, beat softened cream cheese, vanilla extract, and powdered sugar until smooth.
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10
Melt butter in microwave and combine with crushed crackers to form crust.
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11
To assemble:
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Spoon layer of crust (I like mine a little thicker) into cup or jar followed by cheesecake layer. Top with mango mousse and can layer or garnish with chopped mangoes if preferred. Chill for 2-4 hours in fridge to solidify shape before serving. Finish off with a garnish of basil leaves and enjoy!
