Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mango cheesecake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mango cheesecake is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Mango cheesecake is something which I have loved my entire life.

Buy Groceries at Amazon & Save. This mango cheesecake reminds me of those light French fruit-mousse tarts, with their glassy, mirrored tops. The radiant, golden yellow is instant sunshine in the kitchen, just as the taste is summer on the tongue.

To get started with this particular recipe, we have to first prepare a few components. You can have mango cheesecake using 8 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Mango cheesecake:

1. Prepare 4 mangoes (Alphonso)
2. Make ready 3 packet digestive biscuits
3. Take 1 packet cream cheese
4. Take 200 ml thick cream
5. Take 1/4 cup powdered sugar
6. Prepare 1/2 cup chilled butter cubed
7. Prepare 1.5 tsp gelatine
8. Get 3 tbsp water

It's an ultra creamy and mousse-like cheesecake that is super easy to make in just a few simple steps and with a few ingredients. Spread the sweetened sour cream on top of the cheesecake. Use remaining mango puree to decorate the top. This No Bake Mango Cheesecake is a complete and utter celebration of summer!

Instructions to make Mango cheesecake:

1. Break the digestive biscuits into chunks and add in the blender and make a fine powder.
2. Add this powder in a springfoam cake dish. Add the chilled butter and using your fingers mash the butter into the biscuit powder and spread evenly around the base of the pan and press it tightly.
3. Cover the pan with a cling film and put it in the refrigerator for 30 minutes to set.
4. Wash, peel and cut the mangoes into cubes and put them in a blender and make a purée. Take a tbsp of mango purée out in a bowl for garnish.
5. In a bowl add softened cream cheese with 1/4 cup of powdered sugar and beat with electric beater till it turns smooth.
6. Add chilled thick cream and beat further till you get soft peaks.
7. Add the mango purée into it and gently mix till everything gets incorporated.
8. In a small bowl add gelatine and water and let it set aside for 10 minutes.
9. In a microwave heat the gelatine mix for 10-15 seconds and mix well.
10. Once it reaches room temperature mix well and pour into the cake batter.
11. Gently mix again and now pour this mix over the digestive biscuit in the spring foam pan.
12. Pour a few drops of mango purée on top and with the help of a toothpick swirl it up to create a design.
13. Cover with cling film and refrigerate it overnight so that it sets well.
14. Open the spring foam and demould and serve.

When I photograph beautiful cakes like this, it sometimes makes me wish I wasn't the Queen of Brown Food. From the sweet tang of the mango purée to the creamy and deliciously sweet cheesecake, to slices of fresh mango on top, you'll find yourself indulging in each and every bite of this Mango Cheese cake. And the creamy cheesecake isn't the only star of this Instant Pot dessert. This is an easy to do basic cheesecake recipe, flavored with fresh golden ripe mangoes. I used one package of cream cheese and let the sweetness of a fully ripened mango do all the rest.

So that is going to wrap this up for this special food mango cheesecake recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!