Make 1 six-inch round cake
Prep time: 30 minutes
Cooling time: 8 hours
100 g Digestive Cookies
25 g Unsalted Butter
125 mL Plain Yogurt
200 g Cream Cheese at Room Temperature
3 Small Lime
3 Tbsp Gavia™ Natural Sweetener
65 mL Water
1 tsp Agar Agar Powder
315 g Mango Puree
90 g Mango Chunks
65 mL Water
2 Tbsp Gavia™ Natural Sweetener
1/2 tsp Agar Agar Powder
65 g Mango Puree
Place Digestive Cookies in a sealed plastic bag and mash until crumbly.
In a bowl, combine the crumbs and Unsalted Butter. Mix well.
Pour the crumb and butter mixture into a 6-inch removable round cake pan. Press it down firmly and put in fridge to chill for at least 10 minutes
In a blender, add Plain Yogurt, Unsalted Butter, Lime and Gavia™ Natural Sweetener. Blend well and set aside.
In a small pot, mix Water and Agar Agar Powder and bring to a boil. Add in Mango. Pour into blender and blend well.
Pour blended mixture into cake pan, on top of crumb layer. Raise and drop against surface gently a few times to release air bubbles.
Spread Mango Chunks across top. Press them in lightly. Let set in fridge until firm, at least 3 hours.
In a small pot, mix Water, Gavia™ Natural Sweetener and Agar Agar Powder and bring to a boil. Add in Mango. Bring to a boil again. Remove from heat and let cool to lukewarm.
Using a fork, scratch the surface of the cooled cake.
Pour the mango jelly on top and spread evenly. Place in fridge to cool.
Top with Mango Chunks. Serve and enjoy!