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1
Place the Ritz crackers into a plastic bag, crush well, add in the melted butter, and rub it in well.
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2
Press this into the cake mold, press down firmly through plastic wrap, and chill in the fridge.
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3
Take out one mango into a bowl, and mash well with a fork (check out how to cut mangoes online).
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4
Add the cream cheese softened in the microwave, heavy cream, sugar, and lemon juice to Step 2 and mix well.
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5
Heat the 6 g gelatin soaked in water (not listed) in the microwave, stir well into Step 3, and pour into Step 1.
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6
Then chill in the freezer (not the fridge) for about 15 minutes.
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7
Add the 3 g of gelatin that was soaked in water and microwaved to the mango juice, mix well, pour in on top of Step 4, and chill in the freezer (not the fridge) for 10 minutes.
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8
Add the diced mango on top of Step 5, add 4 g of gelatin to 15 ml water, microwave, coat the surface with a pastry brush, and then chill well in the fridge this time.
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9
Run a knife gently and carefully once around between the mold and the cake when removing from the mold.
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10
Transfer to a plate and garnish with mint leaves.
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11
When cutting, wipe the knife clean between each cut with a paper towel to cut it cleanly.
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12
There is also a white peach version made by my happy-go-lucky daughter!
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13
It looks really delicious so try it out; I think you can try this with many kinds of canned fruit!
