Mango Cheesecake Foam with Sableé Crumbs

Mango Purée

• 1 large mango, peeled, stoned and diced
• 100-150 ml (3½-5 fl oz) sugar

To make the mango purée, purée the mango flesh in a blender until smooth. Add the sugar syrup and lemon juice and blend again. Pass through a fine stainless-steel mesh sieve and refrigerate.

To make the cheesecake foam, soak the gelatine in a small bowl of iced water until softened. Squeeze gently to drain any excess water. Place the milk, half the sugar and the lemon z