Let's make a No-Bake Mango Cheesecake Tub that you'll be obsessed with all summer long. It's easy to make, tastes like summer and so delightful. Here's how you make this recipe at home.

For the Base;
- Digestive Biscuits - 1/4th Cup
- Honey - 1/2 Tbsp
- Salted Butter - 1/2 Tbsp

For the Filling :
- Whipping Cream - 1/4th Cup
- Hung Curd or Greek yogurt- 1/4th Cup (use thick curd yogurt that has been hung)
- Cream Cheese - 1/3rd Cup
- Alphonso Mango Puree - 1/4th Cup
- Icing Sugar - 2 Tbsps
- Mango Chunks - 2 to 3 Tbsps
- ⁠Mango Slices - 9 to 10 Slices
- Mango Syrup - Garnish

Process;

1 To make the biscuit base - crush the biscuits by hand or in a mixer & mix them with honey & melted butter - layer them at the bottom of the tub or jar & freeze until you are ready to use it.

2 Cut fresh mango slices & stick them on the walls of the tub or jar. Meanwhile, for the mousse - mix together room temperature cream cheese, hung curd, mango purée & icing sugar & whisk until smooth & lump-free.

3 Fold in the whipped cream & mango cubes gently - do not over-mix & deflate the mousse. Spread the filling over the biscuit base & smoothen it out.

4 Top it up with a layer of mango syrup & fridge or freeze until it sets and enjoy.

Happy Mango Season ❤️🥭