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The rich, creamy, fluffy and cool mango cheesecake recipe you will love which does not involve any baking. This delicious dessert is made with a classic biscuit base, a  fluffy mousse-like cheesecake filling and mango puree topping.
Mangoes have over 500 different varieties in the world, most of which ripen in summer. Madame Francis, Langra, Valencia Pride, Spirit of ’76, Cogshall , Chaunsa, Banganapalle, Alphonso, Carabao, Sein Ta Lone, Ataulfo are some of the varieties of mangoes.
I used my favourite mango CHAUNSA for this particular recipe.
#maryamsmenu  #letscooktogether #mangocheesecake.
INGREDIENTS
- 150 gms or approx 10 digestive biscuits
- 3 Mangoes
- 3 and 1/2 TBSP melted butter (Unsalted)
- 300 gms full fat cream cheese
- 150 ml whipping cream
- 250 gms melted white chocolate
- 2 TBSP lemon juice
- 1 TBSP gelatin powder
- 1/4 cup water
DIRECTIONS
- Crush / Blend the biscuits into fine crumbs and mix it well with 3 and 1/2 TBSP melted butter.
- Transfer this mixture to a 7 inch cake pan and press down with a flat bottomed cup and smooth out the surface and refrigerate for 30 mins.
- Blend 3 mangoes (sliced) to a thick puree and set aside.
- In a bowl whisk 300 gms full fat cream cheese until it becomes fluffy then add 150 ml whipping cream and whisk again to form a slightly thicker cream.
- In a bowl whisk 300 gms full fat cream cheese until it becomes fluffy then add 150 ml whipping cream and whisk again to form a slightly thicker cream.
- Add 250 gms melted white chocolate and 2 TBSP lemon juice and whisk well again to combine.
- In a small bowl mix 1/4 cup water and 1 TBSP gelatine powder then add 1 TBSP from the cheesecake mixture and mix well to combine. Note : Immediately mix after adding gelatin to avoid clumps.
- Add the tempered gelatin to the cheesecake mixture and whisk to combine.
- Now add this cheesecake mixture in the cake pan over the biscuit crumbs base.
- For topping , with a spoon add small portions of the mango puree randomly and using a stick or toothpick spread the puree in swirls.
- Cling wrap and the cake pan refrigerate overnight or at least 8 hours and enjoy.
