Make this cool, creamy Bengali-style dessert with sweet mango and vermicelli and a whole cheesecake to serve alongside.
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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