Mango cream cheese cake cream

Ingredients for 1 servings:

• 400 g cream cheese
• 200 g mango(s), pureed
• 150 g powdered sugar
• 200 ml cream
• 7 sheets of white gelatin

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the mango and puree the flesh. Place the cream cheese in a bowl or food processor, add the pureed mango and sift over the icing sugar. Mix everything together well until smooth. Soften the gelatin, dissolve it and stir it into the mango cream cheese mixture. It is highly recommended that you first mix the gelatin with 3-4 tablespoons of the cream after it has dissolved and then with the entire mixture. This is because if you add the gelatin directly to a larger mixture and do not stir quickly enough, lumps can form. Then chill the cream briefly, for about 5-10 minutes, until the setting process begins. You can check this by making a short cut in the cream with a knife. If the cut remains visible, the setting process has begun. Now whip the cream and fold it into the cream. Now you can fill the cake. I used this cream as the filling for my 3D Easter bunny.