In a mason glass shred the spearmint leaves with the suggar and the rum. Add the berrie mix and grind slightly. Then add the frappe ice and mineral wáter. Decorate with a leave of speramint and a slice of lime.
For the batter
For the crust
For the mango sauce or berries mix
To make the crust, batter the crackers to obtain a fine powder. Melt the butter and mix it with the cracker powder in a bowl. Inside a rectangular recepient, place a wax paper foil, you will now form the crust of your cake spreading the cracker mixture along the base of this recipient. Once spread evenly, put it in the fridge to cool.
For the cream, soften the cream cheese (you can warm it in the microwave for a few seconds) and combine it with the sugar and the cornstarch, then add the orange juice and the orange zest and mix. Add the whipped cream to integrate all the ingredients. Pour the cheese mixture on the cracker crust and reserve in the fridge while you hydrate the gelatin with hot water. (You can melt it in the microwave too). Incorporate the melted gelatin into the mixture of cheese and pour the mixture on the top of the cracker crust. And take it to the freezer for 30 minutes or until firm enough to unmold. Once firm, unmold it on the tray or plate where you will present it and cover with the sauce.
For the mango o berrie-mix sauce, blend the fruit of your choice with sugar and wáter and put the mix o the fire for 15 minutes, in order to obtain the desired consistency to pour it over the NY Cheese Cake and decorate with Little cubes or slices of fruit. You can use individual molds as well, to present as showned in the picture.
Blend the mango with the natural yogurt, sugar, powdered milk and whipping cream. Hydrate and disolve the gelatin in hot wáter and mix it with the fruit blend. Pour the mixture in a glass and refridgerate to obtain a thick consistency. Decorate with Little pieces of crackers and mango cubes.