Mango Cream Layered Dessert Slabs with Soft Finish

Ingredients

For the Graham Crust:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

2 tbsp granulated sugar

1/4 tsp salt

For the Mango Cream:

2 cups fresh mango puree

16 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 1/2 cups heavy cream, whipped to stiff peaks

For the Mango Glaze:

1 cup mango puree

2 tbsp honey

1 tsp lemon juice

1 tsp gelatin powder bloomed in 1 tbsp water

For Garnish:

1/2 cup fresh mango, finely diced

4-5 fresh mint leaves, torn

Directions

Combine graham cracker crumbs, melted butter, sugar,

and salt in a bowl. Press firmly into a lined rectangular

baking pan and chill for 20 minutes.

Beat softened cream cheese and powdered sugar until

smooth. Fold in 2 cups of mango puree and vanilla

extract.

Gently fold the whipped heavy cream into the mango

mixture until fully incorporated and light.

Spread the cream layer evenly over the chilled crust and

smooth the top with an offset spatula. Freeze for 30

minutes.

Warm 1 cup of mango puree with honey and lemon juice

in a small saucepan over low heat. Stir in the bloomed

gelatin until dissolved.

Let the glaze cool to room temperature, then pour a thin

layer over the dessert.

Refrigerate for at least 4 hours or until completely set.

Slice into rectangular slabs and garnish with diced

mango and mint before serving.