Ingredients

• 85 gm (1 pack) - Lemon jello
• 1 cup - Mini marshmallows
• 255 gm - Cream cheese
• 113 gm (4 ounces) whipped cream
• 1.5 cups - Mango pulp
• 2 - 10-inch ready pie crusts

How to Make Cheesecake with mango pulp

• Pour contents of the jello pack into a large mixing bowl.
• Boil 1 cup of water and pour boiling water over jello. Stir till it dissolves in water.
• Add marshmallows to the mixture and stir well till they completely dissolve.
• Soften the cream cheese by microwaving for 2 minutes.
• Add cream cheese to the jello mixture.
• Add whipped cream and mango pulp, stir well.
• Blend the mixture in a mixie or food-processor for 2 minutes.
• Pour the batter into the ready pie crusts and refrigerate for 4-6 hours.
• Serve chilled.