Base
150 g chocolate chip cookies
50 g butter
Topping
4 gelatin leaves (à 2 g, which makes 8 g gelatin)
3 tbsp lemon juice
300 ml cream
200 g cream cheese
250 g puréed mango (use readymade purée or canned mango)
4 tbsp granulated sugar
Crush the cookies with a knife. Melt the butter and mix it with the cookie crush.
Prepare a round (24 cm diameter) baking tin: cut a circle from parchment paper using the base of the tin, and place it on the bottom.
Spread the base into the tin and onto the paper.
Soak the gelatin in cold water for 10 minutes. Whip the cream. Mix the puréed mango, cream cheese and sugar so that the mixture is nice and smooth. Add the whipped cream and stir carefully. Taste it! Because some mango purées are less sweet than others, you might want to add sugar. The amount of sugar mentioned in the recipe is good for purée made of canned mangos in syrup.
Heat the lemon juice in a small saucepan. Stir in the gelatin and let it dissolve. Let cool for 5 minutes. Pour the liquid into the topping mixture, stirring the topping as you do so.
Pour the topping onto the base. Try to even out the top. Let it settle in the refrigerator for at least 4 hours.
Now you can add the berries of your liking:
For this version you need 1 litre fresh strawberries cut into slices and placed neatly on top of the cake. Pretty and yummy, and ready to be served.
But personally I like raspberries more, and find the combination of raspberries and mango just perfect.
For this version you need 300 g raspberries, 100 ml water (or juice from the raspberries), 3 tbsp sugar and 2 gelatin leaves (4 g gelatin). Let the gelatin soak in cold water for 10 minutes. Heat the water in a pan and mix in the gelatin. Mix in sugar and let it dissolve. Let the liquid cool down a bit. Place the strawberries on the cake. Pour the cooled-down liquid on the berries. Let the top settle in the fridge for a couple of hours.
