Bring full fat milk to boil. Reduce the heat.

Add lemon juice and stir it until the milk curds separate from the whey.

Add this mixture to a muslin/cheese cloth and tie it together.

Hang it at a height for 1-2 hours until all the whey is separated. The cottage cheese should not have any whey.

Add it to the blender along with 2 tablespoon of milk.

Blend it until smooth. Homemade Cream Cheese is ready.

Add mango pulp and sugar as needed to the blender and make a smooth puree.

Blend the digestive biscuits in a blender until they are powdered.

Add it to melted butter and mix well. The mixture should look sandy.

Place a tablespoon or 2 as the first layer in your serving glasses.

Press the biscuit mixture with the back of the spoon until it is set.

Cover the serving glasses with aluminum foil and place them in fridge until rest of the layers are ready.

To the prepared cream cheese, add powdered sugar and blend until smooth.

Now add fresh cream and blend it again until smooth. Remove it onto a bowl and set aside.

Get started with the agar agar by chopping the strands into small pieces. Wash them in running water and then add ½ cup of fresh water.

Heat the agar agar on low flame and stir continuously.

In about 5 mins, the agar agar begins to dissolve completely.

Let it come to a boil, with lots of bubbles at the bottom of the pan.

Quickly add measured out mango puree and whisk it well.

Remove it from heat and add it to the cream cheese mixture. You can run the mango agar agar mixture through a sieve to remove any lumps.

Mix it well until the mango is well incorporated.

Take out the serving glasses from fridge and spoon the mango cream cheese mixture into the serving glasses equally, filling about half to ¾th. Cover them with aluminum foil again and place them in fridge for 20-30 mins.

As the mango cream cheese layer is almost set (soft but firm & not sticky to touch), work on the top layer.

Wash the agar agar pieces in water and add them to ¼ cup of fresh water.

Stir continuously and cook until the agar agar is dissolved, and the mixture comes to a rolling boil.

Quickly add the remaining mango puree and whisk well. Remove it from heat.

Take out the serving glasses from fridge and spoon the mango agar agar puree into the serving glasses equally. Cover them with aluminum foil again and place them in fridge for 20-30 mins.

Once the top layer is set, no-bake mango cheesecake can be served. This stays good in the fridge for 2-3 days. Cover/Wrap it tightly and consume within a few days. Best served chilled with mango pieces and mint leaves decorated on top.