Mango cheesecake

BASE Put the butter in a large bowl in the microwave to melt. Take it out and add the oats either in flakes and a little more in the form of flour or all flour because only flakes do not bind. I used half and half. We add coffee liqueur in cream or if we don't have it we add sweetened coffee. This is so that the base has flavor. Grease the mold, pour the mixture and put it in the fridge.

Put the 4 dates in a glass of hot water to hydrate them. We do the same with three plates of neutral gelatin.

COVERING Peel the mango and put half or a little less than half in a blender bowl together with the hydrated gelatin. Blend and we have the topping.

FILLING Empty the glass of the mixer with the topping and without cleaning add the other half mango, dates, eggs and mascarpone cheese. Beat it all and the filling is ready.

Finally, remove the stone-like base from the refrigerator. Pour the filling on top and bake for 50 minutes at 180°C. Keep an eye on the last 10 minutes to put only heat on the top so that it takes color.

Once it is done and we have tested with a toothpick that it is done inside, let it cool and add the mango topping.