Smallows Mango Cheese Cake


For Crust:

  1. Smallows Mango Marshmallow 400g
  2. Whipping Cream (sweetened) 265g
  3. Almonds (chipped & roasted) 190g
  4. Butter 100g
  5. Graham Cracker 180g
  6. Condensed Milk 200g
  7. Lemon Juice 20g

For Filling:

1. Water 125g
2. Cream Cheese 150g

For Topping:

1. Water 66g
2. Smallows Mango Marshmallow 200g 


1. Melt butter in a low fire.
2. Add the crushed graham.
3. Press the mixture onto the base of the cake pan.
4. Place in freezer to harden.

1. Melt the marshmallow in condensed milk and water. Place the pan over a pot of hot water. Set aside to cool.
2. Beat the cream cheese with lemon juice until smooth.
3. Whisk whipping cream (previously refrigerated) until peak.
4. Add cooled melted marshmallow in milk and cream cheese. Add the almonds. Fold in until well distributed to the whipping 

1. Melt marshmallow in water. Place the pan over a pot of  hot water. Set aside to cool.
2. Add cooled melted marshmallow on top.