Prepare the Gelatin
Dissolve 1 tbsp gelatin in ½ cup boiling water, stir until completely dissolved — let it cool slightly.
Blend Filling
In a blender, combine chopped mango (or puree), cream cheese, condensed milk, and cooled gelatin. Blend until smooth (~60 seconds).
Fill the Crust
Pour mixture into the graham crust, leaving a small gap at the top to allow for expansion. Smooth the surface.
Set in Fridge
Cover and refrigerate overnight (or at least 12 hours) until fully set.
Decorate & Serve
Just before serving, top with whipped cream, fresh mango slices, and mint. Slice and enjoy from chilled
🌟 Flavor Variations
Biscoff Crust + Creamy Swirl
Try a cookie crust made from crushed Biscoff cookies + butter, filling with mango, cream cheese, heavy cream, plus cardamom or saffron for a warm flavor twist.
Shortbread Crust
Inspired by Disney’s Yak & Yeti, use a buttery shortbread crust with whipped cream and mango puree filling. Chill 4 hours before serving.
❄️ Storage & Make-Ahead
Make ahead: Prep and refrigerate up to 2 days in advance.
Freeze: Crust version freezes well — thaw in fridge before serving. Garnish fresh.
✅ Quick Tips
Use fully ripe mangoes (Ataulfo or Kent) for best sweetness and texture.
To firm up the filling, include gelatin—optional if you prefer a mousse-like texture.
Keep it chilled and cut cleanly with a warm knife for neat slices.
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