With the mango season fast retreating, I had to spend a lazy afternoon doing a no-bake mango cheesecake with my last consignment of Ratnagiri alphonsos.
And dear me, did it not look gorgeous and taste divine ?
No-bake Mango Cheesecake
My no-bake Mango Cheesecake. Ridiculously simple. Finger licking delicious.
Ingredients
For the Mango Cheesecake
- 1 cup mango puree I have used ripe alphonso mangoes
- 500 g cream cheese at room temperature
- 1 cup heavy cream whipped
- 4 tbsp powdered sugar
- 5 tsp gelatin
- 130 g digestive biscuits
- 70 g butter softened
- additional butter for greasing
For the Mango Jelly
- 1/2 cup mango puree
- 1 tsp gelatin
Instructions
For the Base
- Arrange a 8inch spring-form tin with baking parchment, grease with butter.
- Blitz the digestive biscuits into fine powder.
- Add the butter to the biscuit crumbs, combine till incorporated. Transfer to the greased tin, level the top with a spatula. Refrigerate for 30minutes.
For the Mango filling
- Soak the gelatin in 3 tbsp water, rest for 5 minutes. Microwave for 30 seconds. Stir till the gelatin dissolves. Allow to cool to room temperature.
- Blitz the mango purée, cream, cream cheese and sugar in a food processor till mixed well.
- Transfer to a bowl, add the gelatin water, gently whisk to mix. Pour over the biscuit base, refrigerate for 3-4 hours or until set.
For the Mango Jelly
- Soak the gelatin in 2 tbsp water, rest for 5 minutes. Microwave for 10 seconds. Stir till the gelatin dissolves. Allow to cool to room temperature.
- Take mango purée in a bowl . Add the gelatin water, give it a gentle mix.
- Pour uniformly over the mango cheese cake, refrigerate for 12 hours.
- Gently demould from the spring-form tin. Serve.
It looks amazing 🙂 have to try this
Yumm