No-Bake Mango Cheesecake
This no-bake mango cheesecake is any mango lover’s Paradise.
Ingredients
For the base:
- 1 ½ cups 150 g digestive biscuits/graham crackers/plain cookies, crushed
- ¼ cup 55 g butter, melted
For the filling:
- ¾ cup (180ml) heavy whipping cream
- 8 oz (225g) white chocolate
- 11 oz (300g) cream cheese
- 1 ½ cups (375ml) mango pulp*
- 2 tbsp fresh lemon juice
- 1 tbsp gelatin
- ¼ cup (60ml) water
- 1 - 1 ½ cups ripe mangoes diced (the flesh of approximately two mangos)
For the topping:
- 3 tbsp mango pulp
- fresh flowers
Instructions
- Crush the biscuits using a food processor or by placing them into a Ziploc bag and smashing them with a rolling pin.
- Stir the crumbs with the melted butter and press on the bottom of an 8-inch (20 cm) springform tin. Set the base aside.
- In a bowl, whip the heavy cream until the result is soft peaks. Beat in the cream cheese.
- Next, melt the white chocolate either over a double boiler or in the microwave, stirring after every 30 seconds or until smooth.
- Quickly whisk the white chocolate into the cream cheese mixture.
- Then add in the mango pulp and fresh lemon juice until everything is smooth.
- In a microwave safe bowl, stir together the gelatin and water. Let the mixture stand for about 5 minutes to bloom and thicken, then dissolve in the microwave over 15 second increments or over a stovetop over low heat, stirring constantly.
- Gradually drip in 6 tablespoons of the cheesecake batter stirring continuously. Work quickly as the gelatin will begin to set as soon as it has been melted.
- Add the tempered gelatin to the rest of the cheesecake batter stirring immediately after it has been added.
- Fold in the mango chunks. The chunks should be 1 cm cubes. This recipe is great using fresh mango, but if you prefer to leave the mango chunks out, you could replace them with fresh raspberries, strawberries or peaches.
- Pour the filling into the springform pan and dollop with the mango pulp.
- Using a toothpick, swirl the pulp into the cheesecake- but beware, over-swirling is actually over-mixing and you’ll end up with a messy surface devoid of a swirl pattern.
- Chill the cheesecake for a minimum of 6 hours or overnight, until set.
- Garnish with fresh flowers and serve chilled.
Notes
*Both, fresh and canned mango pulp work for the recipe. To make fresh mango pulp, simply purée the flesh of about 3 mangoes until smooth. However, canned mango pulp (I use canned Alfonso mango pulp, it should be available in any Indian store) is more flavorful, concentrated and sweet, so it lends a richer (and consistent) mango flavor to the cheesecake. I recommend using canned mango pulp for the filling and folding in freshly diced mangoes later on to get optimal results.