India finishes off with mango season, and our mango season starts. Here in Indonesia we get many types of mangoes, MANGGA HARUM MANIS, which reads sweet fragrant, is a yellow mango with a dark green skin, this variety is as poplular as the alphonso mango in India, each mango can weigh upto 500 gms. We also have a variety called MANGGA GEDONG, which is almost like our alphonso mango, taste and look wise. In the making of this cheese cake , we have used MANGGA GEDONG. Do try it. Its super easy. And really delicious. You can watch the video here.
No-Bake Mango Cheesecake Ingredients (15cm ring mold):
BISCUIT BASE:
- Biscuit 100gms
- Melted Butter 50 gms
Recipe: BISCUIT BASE:
- Crush the Biscuits until fine
- Mix Melted Butter
- Flatten Tightly on a prepared dish + ring mold
- Freeze While you make the cheesecake filling
CHEESECAKE FILLING:
- Cream Cheese 250 gms
- Sugar 60gms
- Lemon Zest (half Lemon)
- Lemon Juice (Half Lemon)
- Mango Puree 200g
- Whipping Cream 150gms
- Gelatin 7gms + Water 40ml
CHEESECAKE FILLING:
- Mix Water + Gelatin to bloom in a small container
- Mix Cream Cheese and Sugar until Smooth in a large bowl ( I used a spatula)
- Add lemon’ zest
- Add half a lemon’s worth of juice
- Add 200g of Mango Puree
- Mix Well
- Whisk Whipping Cream until soft peaks
- Melt the gelatin over warm water
- Add the gelatin to the filling, mix well
- Fold in the whipped cream onto the filling
- Pour onto dish and ring mold
- Freeze ~30 Min
JELLY LAYER:
- Gelatin 5g + Water 30ml
- Water 100ml
- Mango Puree 200g
- Sugar 50g
JELLY LAYER:
- Mix Water + Gelatin to bloom in a small container
- Heat up: Water, 200g Mango Puree, Sugar
- Add bloomed gelatin, Mix well
- Pour onto dish and ring mold
- Chill Overnight
I decorated with dragon fruit, mango pieces and mint.
** recipe credits go to my son😊
Use hot towel for easy separation of Ring mold and cheesecake!
