Summer brings a lot of heat but also gifts us with sweet and juicy mangoes. Mangoes can be eaten either by slicing them or by removing its pulp. Mangoes are used to prepare shakes, smoothies, ice creams, cake, slices, fudge, custard. I am sharing one more exciting dessert that can be easily made at home using the king of fruits. It is a no bake, eggless mango cheesecake.
Mango Cheesecake is an eggless, no bake, smooth, silky, sweet and little sour, creamy, irresistible dessert by by blending mango pulp with cream cheese and whipped cream. The creamy cheese and mango mixture is spread on the base made of crushed biscuits. It is chilled to set and cut into slices and served. The cheese cake can be decorated with fresh mango slices or mango pulp or whipped cream on the top. It is a perfect dessert to celebrate any occasion and can be made in advanced and refrigerated. You can also set the dessert into individual serving dessert bowls.
I had made this dessert when our friends Priya Budhbhatti and Kashyap Budhbhatti visited us with their daughter (Dhruvi) and son (Hitharth). It was a beautiful sunny day. We did a good coastal walk and then kids enjoyed the swim on the beach. I had made the mango cheesecake to be served after dinner as a dessert but after a good walk and swim on the hot day, I preferred serving the dessert immediately in afternoon tea. Everyone enjoyed this chilled ,creamy dessert and saved some to have after dinner. Dinner was Indian street food – pani puri, sev puri and bhel puri.
Mango cheesecake is prepared into three steps:
- Prepare biscuit base.
- Cook mango pulp to half the quantity.
- Prepare the mango , cream cheese and whipped cream mixture.
- Pour mixture, refrigerate and set it.
The cheesecake would set well if refrigerated for a longer time about 12 hours. So plan to make ahead and keep before serving.
For the biscuit base use any less sweet biscuits such as digestives, marie, granitas or scotch fingers.
Always used chilled heavy cream to whip. I put the bowl and the electric beater blade into freezer for about 2-3 hours and then whip the cream using them. Always beat the cream on low speed in the cold place in your kitchen. It it is too hot fill a big bowl with ice cubes and placed the bowl of cream on it and then beat the cream.
I prefer to cook the mango pulp till it reduces to half and then add cornflour slurry to thicken it. This helped to firm the cheese cake when it was set as I did not use any egg or gelatine or agar agar to set.
Always use a sharp knife to cut the slices of the cake. Use a sharp knife to cut the firm mango slices.
Friends do try this delicious cheese cake and please do share your reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Mango Cheesecake
Equipment
- grinder
- baking spring form tin
- small bowl
- spoon
- electric beater
- big bowl
- spatula
- bowl
- pan
- flat spatula
- offset spatula
- cling wrap
- sharp knife
- small flat base bowl
Ingredients
For base
- 10 digestive biscuit or scotch finger biscuits
- 70 g melted butter Use some melted butter to grease the pan
Mango pulp (cook and reduce to half quantity)
- 2 cup mango pulp around 3 small mangoes used to make pulp. I had used kensington mango to make the pulp. You can use the store brought mango pulp (alphonso or kesar pulp)
- 1/4 cup sugar
- 1 tsp lime juice
- 2 tbsp cornflour
- 1/4 cup water
Cheesecake layer and assembling
- 300 ml heavy cream Used 35 % fat heavy cream for whipping, chilled
- 1/2 cup icing sugar sifted
- 2 tsp vanilla essence
- 250 g cream cheese at room temperature
- 3/4 cup icing sugar sifted
- mango slices thinly sliced. Use a firm mango and sharp knife to cut into thin slices. I have used R2E2 type of mango. You can use alphonso.
- 1 tsp lime juice to drizzle over the mango slices so that they do not turn black.
Instructions
For base
- Roughly chop the biscuits and put them in the grinder jar.
- Grind the biscuits into a fine powder.
- Remove the powdered biscuits into a bowl. Add the melted butter to it.
- Mix well.
- Put the mixture into a greased spring form cake round tin. (I had used 7 inch diameter circle spring form cake tin).
- Press the mixture uniformly with the back of a greased flat base bowl. Refrigerate the tin for 20 minutes or till the cream is getting ready .
Mango pulp (cook and reduce to half quantity)
- Meanwhile the biscuit mixture is setting, cook mango pulp and prepare the cream cheese and whipped cream mixture. Put mango pulp along with sugar to heat into a flat pan.
- Start cooking the mixture on medium heat stirring continuously. The sugar will melt in 2-3 minutes and the mixture will become runny.
- After 10-12 minutes, the mixture is reduced to half.
- Take cornflour in a bowl. Add some water and make a smooth paste.
- Put the cornflour paste into the mango mixture on medium heat and stir continuously.
- The mixture starts to thicken. Stir well.
- Add some lime juice and mix well. The mango mixture is thickened and reduced to half of the quantity. Remove in a bowl and let it cool.
Cheesecake layer and assembling
- Put the bowl and beater blade in the freezer for 2 hours. Take the chilled bowl and blade. (It is very important to chill the blades and bowl before whipping as the whipping cream is too sensitive to heat and can get curdled on beating. Hence the chilled bowl and blades will reduce the heat upon beating the cream).
- Add the chilled heavy cream to it. Add vanilla essence to it.
- Beat it on low speed for 4-5 minutes. It will start to get thicken. Add icing sugar to it.
- Beat on low heat for 7-8 minutes. The mixture will start to thicken. Beat for a couple of minutes and the stiff peaks will start to form. If you invert the bowl the cream will not fall. The whip cream is ready.
- Remove in a bowl and cover and refrigerate till further use.
- In the same bowl take the softened cream cheese.
- Add icing sugar and vanilla essence to it and beat on low speed till the sugar is nicely mixed.
- Add the cooled reduced mango mixture and beat on low speed.
- Scrape the edges and bring all the cream sugar mixture together.
- Beat well till everything is smooth and fluffy.
- Add the prepared chilled whip cream.
- Fold the whip cream gently into the mango cream cheese mixture till well combined.
- Remove the set biscuit mixture.
- Pour the prepared mango cream cheese and whipped cream mixture. Spread it evenly.
- With the help of an offset spatula, smooth the surface.
- Cling wrap the tin and gently press the cling wrap on the surface and refrigerate and let the mixture set for 12 hours or overnight.
- Slice the mango thinly and keep it ready. After 12 hours the mango cream cheese mixture is set well. Remove from the refrigerator and decorate with the mango slices. Start layering the mango slices from the outer edges. Put slices on top of each other as shown.
- Similarly arrange the remaining slices on it as shown and fold the centre slice to make it looks like a rose bud. Drizzle lime or lemon juice over the mango slices to prevent them from getting black.
- Carefully remove the spring form tin. The mango cheese cake is ready. Refrigerate till serving.
- Cut into slices and enjoy the rich mango cheese cake.
Terrific !! Very beautiful presentation!!
Superb recipe
thanks dear