Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mini mango cheesecake. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Mini Mango Cheesecakes - these will disappear in minutes! They are truly the best way to celebrate mangoes in summer. Sweet, slightly tart, creamy - every bite is perfect!

Mini Mango Cheesecake is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Mini Mango Cheesecake is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook mini mango cheesecake using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mini Mango Cheesecake:

1. Take 6-7 Digestive biscuit
2. Prepare 1/4 cup melted butter
3. Make ready 140 gm cream cheese
4. Take 1/2 cup powdered sugar
5. Make ready 1/4 cup heavy whipping cream
6. Take 1 cup mango pulp
7. Take 1 tsp agar agar
8. Get 1/2 cup water
9. Get 1 fresh mango for garnishing

Using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind. These delicious vegan mini mango cheesecakes are made with a date-walnut-coconut base that's accented with ginger, and a cashew, maple, mango, and cardamom filling. Press a won ton wrapper into each; set aside. In a medium bowl beat together cream cheese, egg, sugar, sour cream, flour and almond extract with an electric mixer, beating just until smooth.

Steps to make Mini Mango Cheesecake:

1. Grind biscuits and butter together in a mixer to semi fine crumb mixture. In your serving dish (mini cheesecake molds or small glasses), put 2 tsp of this mixture and press it down with the help pf a spoon. This recipe will make around 5-6 mini cheesecakes. Keep the molds in fridge for 10 min to set this..
2. In a bowl take cream cheese, sugar and whipping cream, blend ot well untill smooth.
3. In a pan take 1/2 cup water and agar agar powder, heat it up untill agar agar dissolves. Close the heat and add mango pulp, stirr to mix everything properly. This is called Mango glaze.
4. Pour half the mango mixture into the cream cheese mixture and blend it untill mixed properly. Now divide this mixture into the molds evenly. Fill the molds 3/4. Smooth it out and keep it in fridge for another 15 mins.
5. Now pour around 3-4 tsp mango glaze on top of the cheesecake mixture and refrigerate them for good 7-8 hr.
6. Demould them carefully. Cut thin slices of fresh mango and arrange them as a flower and decorate it on top of the cheesecake.
7. Enjoy your Mini Mango Cheesecake with your friends and family.

Pour in the double cream and mango pulp and beat again. Add the eggs, one at a time, beating after each addition. Cool to room temperature before moving to the fridge to cool completely. Place the cashews in a large bowl. Pour over enough cold water to cover.

So that is going to wrap it up with this special food mini mango cheesecake recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!