It would be an understatement to say that my younger son is a mango addict! He waits the whole long year for our national fruit to hit the market and then there is a steady inflow of mangoes of all types, shapes and sizes into my household till the last mango of the market vanishes to oblivion!
While my son is addicted to mangoes, I am hooked on to experimenting with cheesecakes! So, it’s but obvious that mango cheesecake was there on my to- do list. As I have mentioned in my earlier blog posts that I am crazy about making cheesecakes and my fantasy runs wild in trying to make this Greek dessert out of anything and everything. So, I keep experimenting with ingredients, especially the filling. Sometimes I prefer cream cheese and cream while at other times I opt for cream and hung curd to prepare the filling of this dessert. But for mango cheesecake, I personally feel that cream cheese is a better option than yoghurt.
A couple of years back when I tried mango cheesecake for the first time and had happily posted the pictures on Facebook, someone had commented whether mango and cheese were a good combo! I considered that comment as ignorance on the part of that person and instead explained to him that the so called “cheese” in a cheesecake actually refers to “cream cheese” and not the commonly known cheese. I have no doubt what so ever that mango and cream cheese are actually a perfect combo and a match unparalleled and blissful to elevate the taste of any dessert!
The filling of this cheesecake comprises four basic ingredients. Cream cheese, cream, mango puree and sugar whipped together to prepare this delectable and blissful delight. I prefer making the cream cheese at home as it is convenient especially during this time when going out is a health hazard!
Difficulty level- Moderate
Preparation time- 20 min
For the base-
- Digestive biscuits: 15-20 no
- Butter: ¼ cup, melted
- Honey: 2 tbsp(optional)
- Cream cheese: 150 gm
- Fresh cream: 150 ml
- Sugar: ½ cup
- Mango puree: ½ cup
- Gelatin: 15 gm
- Mango puree: 1 & ½ cup
- Sugar: 3-4 tbsp
- Gelatin: 1 tsp
Crush biscuits with a rolling pin or churn in a mixer. Add melted butter and honey and mix well till it resembles bread crumbs. Put it in a spring form cheesecake tin and keep in the freezer till the filling is ready.
1.Puree mango (for filling and glaze as well) in a mixer. Strain and keep aside.
2.Mix 15 gm gelatin in 5 tbsp of water and put it in the microwave for few seconds.
3.Beat cream either with an electric beater or hand mixer till fluffy. Add cream cheese and beat well.
4.Add sugar and run the beater for few seconds.
5.Mix the mango puree and stir it gently.
6.Add the gelatin and mix it well.
7.Pour over the base and keep in the refrigerator for at least 3-4 hrs.
1.Dissolve 1 tsp gelatin in 4 tbsp of water and keep aside.
2.Put mango puree in a non-stick pan and cook over low flame for 3-4 min while stirring continuously.
3.Add powdered sugar and stir well and cook till the puree thickens slightly.
4.Switch off the gas and add gelatin. Keep aside and let it cool completely.
5.When the mixture comes to room temperature pour over the cheesecake and put it back in the refrigerator.
This cheesecake will take 6-8 hrs to set completely.
Serve chilled. Enjoy naturally flavorful, light and fluffy mango cheesecake.
You may have noticed that in the list of ingredients there is no mention of essence or colour. Its purely because there was no requirement of added flavor or colour. Here, in our country, during this time we get mangoes rich in colour and flavors as well.
I have used fresh cream with 25% fat. But whipped cream will definitely give it a fluffier texture. I prefer cream with 25% fat content just to keep it light and to reduce the calorie count slightly.
Addition of sugar depends completely on the sweetness of mangoes.
Before adding the glaze let the filling set completely. Otherwise, the cheesecake will take longer time to set completely.
That rich natural yellow color glaze on top of a mousse like smooth filling is a visual treat for mango lovers, and the divine taste makes it a perfect tropical dessert.