• Prep – Work
• Wash and peel the mango skin and chop the pulp roughly and puree them.
• Make sure the butter and milk is in room temperature.
• If you are using original graham crackers break the biscuits into small pieces.

Layer 1

• In blender dry grind the graham crackers coarsely. Then add the butter and pulse them so that the butter and the crackers mixed well. Now add about 2 tbsps of this mix in the dessert glass and press them tightly and evenly.
• Let it sit in the refridgerator for about 30 minutes

Layer 2

• Note: Preparing the agar agar solution and mango cheese mix can be done in parallel.
• Heat ½ cup of water and once its start to boil add the agar agar powder and let it dissolve well. Keep stirring so that it doesn’t form a deposit in the bottom.
• Once it is dissolved turn off the heat.
• Add the cream cheese, milk, sugar and condensed milk to a wide pan and whisk with hand mixer or with regular hand whisk.
• Now add the mango puree and mix again. Check for sugar and if required add more sugar at this stage.
• Mix again and finally add the agar agar solution and mix well.
• Now pour this mix evenly on top of the graham cracker layer in the dessert glass and let it refrigerate until its set.
• Decorate with chopped mangoes or mint or other berries and serve chilled.