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1
Make the cheesecake.
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2
Soften the gelatin in water.
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3
Measure out 140 g of mango.
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4
Chop finely and puree by passing it firmly through a sieve using a spatula.
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5
Add the softened cream cheese and half the granulated sugar to a bowl, and mix well using a whisk.
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6
Put the mango puree, milk and the remaining granulated sugar in a pan and bring to a boil.
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7
Turn off the heat, add the softened gelatin and stir to dissolve.
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8
Add the mixture from Step 4 to the cream cheese mixture from Step 3, and mix.
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9
Whip the cream until soft peaks form.
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10
Add the whipped cream in 3 batches to the mixture in Step 5, whisking between additions.
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11
Fold in the 3rd batch using a rubber spatula.
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12
Pour the mixture into the mold, smooth out the surface and chill until set in the refrigerator.
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13
Make the jello layer to top the cheesecake.
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14
Soften the gelatin in water.
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15
Cut the mango into thirds lengthwise, and dice.
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16
Put the mango juice and lemon juice in a pan and bring to a boil.
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17
Turn off the heat, add the gelatin from Step 9 and stir until completely dissolved.
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18
Put the diced mango from Step 10 on top of the completely set cheesecake from Step 8.
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19
Pour the cooled jello mixture from Step 11 over, and chill until set again in the refrigerator.
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20
Hold a hot towel around the mold to remove the mold easily.
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21
The amount given for the jello topping are generous, so you'll probably have leftovers.
