Soak the gillette slices in cold boiling water to soften and then strain out. Heat over water until dissolved. Cool slightly and set aside.

Cheese cheese with young granulated sugar in warm water, beat with an electric beater until smooth and grain-free.

Add the mango and yogurt and beat with a food processor. Stir in the giardiniera solution

Mix the cheese-cheese paste with the mango yogurt and mix well.

. Chill the light cream in the refrigerator for a few hours beforehand, no more than 24 hours, remove it and whip it, just enough to get the lines.

Mix the light cream with the mango yogurt cheese mixture.

. Push the first layer of cake slices on the bottom of the mold, pour in some of the cheese paste and submerge the first layer of cake. Put a few diced mango on the cake to support the second layer of cake slices, put the second layer of cake and continue to pour the cheese batter until the mold is full.

. In fact, this recipe makes a six-inch cake body cheesecake is redundant, and ended up making 3 mousse cups with the cake trimmings, mango grains and the remaining cheese batter.

. For the used up mango and opened but not used up the cream whipped cream made two cream mango cups, not waste oh.

. The final product!

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