Updated: Jun 17, 2020
Mango Cheese Cake is a must have dessert in the season of mangoes. Mango Cheese cake is super delicious recipe for summer which is made with fresh Alphonso mangoes. This is an easy, no bake, egg-less recipe with the use of gelatin. It has all the goodness of mangoes along with cream cheese & whipped cream.
200 gms cream cheese
200 ml heavy whipping cream
2 tbsp icing sugar
10-12 digestive biscuits
1-2 cups fresh mango pulp
2-3 tbsp melted butter
5 grams gelatin
Blend 10-12 digestive biscuits in mixer. Add melted butter to it & mix well.
Now take a spring foam cake pan of 7 inches diameter. Here I have used the normal pan & lined it with aluminium foil. It helps to remove the cheesecake with ease.
Take powdered digestive mix with butter & place it at the bottom of cake pan. Keep it in refrigerator for 15-20 minutes for the base to set.
Take gelatin in 1/4 cup water & allow it to bloom for 10 minutes.
In the meanwhile take cream cheese at room temperature. Mix icing sugar to it. Whip the cream cheese till it gets light & fluffy. It take about 3-4 minutes. Mix the & mango pulp into into it. Adjust sugar according to sweetness of mangoes. Keep aside.
Now take the heavy whipping cream & whip it till soft peaks. Icing sugar can be added if the whip cream does not contain sugar.
Microwave the gelatin mix lightly. Slightly cool it.Mix the cream cheese, gelatin & whipped cream together. Beat it lightly for a minute.
The biscuit base would now be set. Now pour the mixture into the cake pan. Level it with spatula.
Take a teaspoon & pour mango pulp in circle at equal distance. With the help of toothpick random design can be made. Refrigerate for 5-6 hours.
The mango cheese cake is set, carefully take out the cake along with the foil & place on cake sheet.
Mango cheese cake is ready. Serve it chilled.