Mango Creamy Cheese Charlotte

Recipe #56146

YIELDS: 1 8" loose bottom, 1 9" loose bottom

COMMENT: Unmelted gelatin is visible on top. No lumps. Not as set (because technically, i only use 1 T of emy's gelatin). Crust just right amount, but i need to add more butter coz it was quite crumbly.

RECIPE:

1/2 cup mango nectar
2 packets gelatin (unflavored) --->2T
8 ounces cream cheese, room temperature
1/2 sugar
1 cup whipping cream ---> Alaska all purpose cream
Grand Marnier --->omit
raspberry sauce (recipe # 54091) --->omit
2 packages frozen mangoes or 4 mangoes, peeled and diced
2 packages ladyfingers ---> graham crust: 1/3c butter, 1 1/2 c crumbs, 2 T brown sugar)

1. Arrange enough ladyfingers over bottom of 8-inch-diameter springform pan with 2-3/4-inch-high sides to cover completely, trimming as necessary.
2. Halve remaining ladyfingers crosswise and stand around sides of pan, edges touching and rounded sides out.
3. Brush with Grand Marnier.
4. Whip cream till stiff.
5. Put the mango nectar into a small heat-proof bowl and sprinkle the gelatin over it.
6. Set aside for 5 minutes.
7. Whip cream cheese with sugar in food processor.
8. Add the 2 packages of defrosted mangos Or 4 fresh mangos peeled and diced pulse till pureed.
9. Heat in microwave oven nectar 20 seconds then add to mango cheese mixture,pulse.
10. Quickly pulse in whipped cream with the mango cheese mixture.
11. Spoon mango mixture into pan.
12. Cover with.
13. plastic; chill until set, at least 5 hours.
14. Remove springform and tie cake with a pretty peach colored ribbon.
15. Serve with Raspberry Sauce!