Make this cool, creamy Bengali-style dessert with sweet mango and vermicelli and a whole cheesecake to serve alongside.
570ml/1 pint full-fat milk
4 tbsp caster sugar
110g/4oz fine dried vermicelli
275ml/10fl oz canned mango pulp
275ml/10fl oz double cream, lightly whipped
200g/7oz digestive biscuits, crushed
75g/3oz butter, melted
75g/3oz cream cheese
150ml/5fl oz double cream
50g/2oz icing sugar
fresh or tinned mandarin segments, to decorate
flaked chocolate, to decorate
For the mango shemai, heat the milk and sugar together in a saucepan over a medium heat until almost boiling. Reduce the heat to low, stir in the vermicelli and simmer for 2-3 minutes. Remove the pan from the heat and stir constantly as it cools.
When cool, stir in the mango pulp, then gently fold in the whipped cream until completely combined. Spoon into small individual serving bowls and chill until ready to serve.
For the cheesecake, in a bowl mix together the crushed digestive biscuits and butter. Tip them onto a serving plate and pat down into a firm round to make the base.
In a clean bowl, lightly beat the cream cheese to soften, then fold in the double cream. Sift the icing sugar into the mixture and stir gently to combine. Pour on top of the biscuit base and spread out evenly. Decorate with mandarin segments and flaked chocolate. Serve the shemai with the cheesecake.
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