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Mango Cheesecake

Mango Cheesecake
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  • Mango Cheesecake
  • Madhukar SV February 14, 2015 General No Comments
  • Imagine a light no-bake cake with India’s national fruit… Yes I am talking about Mango Cheesecake. This delightful and light cheesecake will be a treat for all your senses. Make this Valentine’s Day extra special with your very own preparation of this sweet dish for your love. Experience all new high with every bite of this golden masterpiece.
  • The ancient form of cheese cake dates back to ancient Greece but the modern commercial American cream cheese was developed in 1872. Cheesecakes consists of one or more layers and are broadly categorized into two types, baked and unbaked. This no-bake cheesecake is an absolute breeze to make. Asian-style cheesecakes are much lighter in flavor and spongy in texture that its sweeter and heavy European counterparts.
  • A mango cheesecake is a variation of the classic cheesecake that is either topped with mango jelly or flavored in some other way with this tropical fruit. A cheesecake can be eaten plain or flavored with a variety of fruits and other flavors.
  • Mango Cheese Cake
  • Servings: 15, Preparation time: 30 minutes, Cooking: 30 Minutes + Chilling Time (overnight)
  • Ingredients:
  • For the base:
  • • 125 gm biscuits (digestive, arrowroot or ginger)
  • • 1/4 cup (60 gm) butter
  • • 1 tablespoon powdered sugar
  • For the filling:
  • • 1 cup (240 gm) mango pulp
  • • 1 cup (240 gm) sugar
  • • Pinch of salt
  • • 4 egg yolks
  • • 3 tablespoon (24 gm) gelatin
  • • 2 cups (480 gm) chilled double cream
  • • 2 cups (500 gm) mascarpone cheese or hung curd
  • • Mango slices for decoration/mango jelly
  • • A 10? spring form/loose based cake tin lined with butter paper
  • Preparation:
    1. • Powder the biscuits by crushing them between two sheets of butter paper
    2. • Heat the butter to melt, add the biscuits in it and mix well
    3. • Turn off the heat and add the sugar
    4. • Line the base of the cake tin evenly with the biscuit mixture
    5. • Pat the mixture with a rounded spoon or small bowl to flatten and make it firm
    6. • Leave to cool down
    7. • Put the gelatin sheets in 1/2 cup water and let it soak
    8. • Place into a double boiler or a smaller container which can be placed in a bigger container containing water – the mango pulp, sugar, salt, and the yolks and cook over low heat till well mixed and slightly thickened
    9. • The custard is ready
    10. • When the custard is warm, add the soaked gelatin mixture and continue stirring till it reaches a coating consistency
    11. • Remove from heat and leave to cool till the custard is partially set
    12. • Whip cream till it becomes thick
    13. • When the custard is ready, fold in the mascarpone cheese or the hung curd and then the cream
    14. • Transfer the mixture to the cake tin, leveling it smooth and leave to set in the refrigerator for 6-8 hours or overnight
    15. • Loosen edges of the cake spring, by passing a blunt knife around it, between cake and sides of pan
    16. • Transfer the cake to a serving dish
    17. • Decorate the cake with mango slices and mango jelly over the top, and serve it chilled

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