No-bake cheesecake on its own is already yummy. Adding mangoes would give the all creamy cheesecake some freshness and bringing it to another level of goodness. You have to try to believe how good this is.
Melting Mango Cheesecake
Equipment
- Induction
- Pot
- Blender/Food Processor
- Mixing Bowl
- Bowl (medium)
- Spatula
- Hand mixer
- Chopper
- Knife
- Small Container (For Gelatine)
Ingredients
Crust:
- 90 gm Butter
- 200 gm Marie Biscuits
Mango Puree:
- 2 pcs Fresh Mango
- 10 gm Gelatine
- 20 gm Hot Water
- 3 tbsp Castor Sugar
- 300 gm Water
Cheesecake:
- 10 gm Gelatine
- 20 gm Hot Water
- 400 gm Cream Cheese
- 150 gm Icing Sugar
- 5 tbsp Mango Puree
- 250 gm Whipping Cream
Topping:
- 1 pcs Fresh Mango
Instructions
Preparing Cookies crust:
- Prepare a rectangular aluminium container, bowl, pot, chopping board, blender, knife, mixer and spatula.
- Firstly, take a pot and add in butter into it. At low heat, melt the butter. While that is happening, using a blender add in the marie biscuits into it and blend for 10 seconds or until the biscuits become a crumble.
- Then, add in the melted butter into it and continue to blend it for another 10 seconds until everything is well combined.
- After that, take the aluminium container and fill it in with the cookie crust. In each container put 4 tbsp of cookies crust then press it down with the back of spoon until everything is even. Set in a chiller.
Preparing Mango Puree:
- First, bloom the gelatine with hot water. Give it a stir until everything is melted and set aside.
- Then, take a chopping board and knife, peel off the mango’s skin and dice the mango into cubes.
- After that, take a pot and put the mango in together with the water. On medium heat, let the mango cook for 15 minutes then add in a sugar.
- Cook the mango until the water has reduced a bit then turn off the heat. Add in the bloomed gelatine and stir.
- Take a blender, pour in the mixture and blend for 10 seconds. Your mango puree is done!
Preparing Cream cheese:
- Begin with the same process as before, bloom your gelatine with hot water and set aside.
- In another bowl, add in cream cheese. Using a mixer, beat the cream cheese until it is soft. Then add in sugar and continue beating until everything is well combined.
- Then, add in 5 tbsp of the mango puree and mix again.
- After that, add in bloomed gelatine and mix. Set aside.
- In another bowl, pour in whipping cream and beat until you get soft peaks. Set aside.
Assembling:
- Take 2 scoops of the cream cheese mixture and fold it in with the whipping cream.
- Repeat the same process until all the cream cheese is finished. Then, take out the aluminium container from the fridge.
- Add in the cream cheese mixture into the container until it is 3 quarters full. Set in the fridge for 30 minutes.
- Then, take it out from fridge and pour the mango puree on top of the cheesecake!
- Lastly, dice the fresh mango into cube shapes and put on top of the puree. Set in the fridge overnight! Your mango cheesecake is now ready to eat!
Notes
*For whipping cream I use Millac/Vico brand*
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