How to Make Tasty Mango cheesecake

Mango cheesecake. Mangos have a soft spot in my heart. This mango season start a new mango dessert tradition, with this perfectly lite sweet, melt-in-mouth creamy and moist mango This recipe is Copyright of ChefDeHome.com. Topped with Mango Mousse on a Vanilla Coconut Macaroon Crust.

The Best Mango Cheesecake Recipes on Yummly Mango Cheesecake, No-bake Lemon-mango Cheesecakes With Speculoos Crust, Mango Cheesecake. The Mango Cheesecake recipe out of our category tart! You can have Mango cheesecake using 13 ingredients and 10 steps. Here is how you cook that.

Ingredients of Mango cheesecake

1. You need of For base–.
2. Prepare 1 1/2 (150 g) of digestive biscuits, or any plain cookies crushed.
3. You need 1/4 cup of (55g)butter melted.
4. It’s of For filling–.
5. It’s 3/4 cup (180 ml) of whipping cream.
6. It’s 300 gm of cream cheese.
7. It’s 1 1/2 cup of mango pulp.
8. Prepare 2 tbsp of fresh lemon juice.
9. Prepare 5 tbsp of geletin or Agar Agar.
10. Prepare 1/2 cup(120ml) of water.
11. It’s of For the topping–.
12. You need 3-4 tbsp of mango pulp.
13. You need slices of some mango.

This mango cheesecake reminds me of those light French fruit-mousse tarts, with their glassy, mirrored tops. Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Mango cheesecake Recipe with step by step photos – this is a delicious no bake vegetarian mango The mango cheesecake recipe is without eggs, gelatin and a no bake version. Create a smooth, scrumptious mango cheesecake at home with this simple recipe.

Mango cheesecake step by step

1. Crush the biscuits using a food processor or by placing them into a ziplock bag and smashing them with a rolling pin..
2. Stir the crumbs with the melted butter and press on the bottom of an 8-inch(20cm) springform tin. Set the base aside..
3. In a bowl, whip the heavy cream until the result is soft peaks. Beat in the cream cheese..
4. Then add in the mango pulp and fresh lemon juice until everything is smooth..
5. In a microwave safe bowl, stir together the geletin 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..
6. Gradually drip in 6 tablespoons of the cheesecake batter stirring continuously. Work quickly as the geletin will begin to set as soon as it has been melted..
7. Add the tempered geletin to the rest of the cheesecake batter stirring immediately after it has been added. Pour the filling into the springform pan and dollop with the mango pulp..
8. 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..
9. Chill the cheesecake for a minimum of 6 hours or overnight, until set..
10. Garnish with fresh mango slices and mango pulp and serve chilled..

Using fresh mango, it's an exotic dessert that anyone can make. I have disappeared from this I'm so excited and thrilled to share this cheesecake recipe on divinetaste. And I'm bringing in the weekend with these No Bake Mango Cheesecake Mousse Jars, that also I've done the cheesecake jar thingy before with my Passion Fruit Cheesecake Jars and I can say with. Vegan Mango Coconut Cheesecake is a creamy no bake cheesecake that you'll fall in love with! Made with only natural sweeteners, this cheesecake is both great for you and incredibly delicious!