No Bake Mango Cheesecake
No Bake Mango Cheesecake

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, no bake mango cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

This No Bake Mango Cheesecake is a classic example of what started out as a cruisy week ending up in a whirlwind of mango pureed chaos / bliss. I happened across bargain scruffy looking mangoes at Harris Farm Markets (Instagram followers know I'm there practically every day!) - No-Bake Mango Cheesecake. Mangos have a soft spot in my heart.

No Bake Mango Cheesecake is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. No Bake Mango Cheesecake is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook no bake mango cheesecake using 11 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make No Bake Mango Cheesecake:
  1. Prepare 200 gms Digestive biscuits
  2. Get 60 gms Butter – melted
  3. Make ready 200 gms Paneer
  4. Take 400 ml Condensed milk
  5. Prepare 200 ml Fresh cream
  6. Take 400 gms Mangoes
  7. Get 15 gms Agar agar / China grass
  8. Take 4 tablespoons Water
  9. Make ready 1 Mango Mango – Puree
  10. Make ready 10 gms Agar Agar / China grass
  11. Make ready 2 tablespoons Water

This no-bake mango cheesecake pie is perfect to serve as a fancy Solero Ice cream Cake! You can simply freeze leftover cake slices or even the If you try this Vegan No-Bake Mango Cheesecake Recipe with Passion fruit Topping or maybe another of my Vegan Cake Recipes, please leave me a. A perfect no bake Mango Cheesecake made from scratch. This cold cheesecake succeeds every time and it's almost too easy!

Instructions to make No Bake Mango Cheesecake:
  1. Process digestive biscuits in your food processor and add melted butter to it. mix well and keep it in a separate bowl. Grease the bottom and sides of an 8 inch spring form pan. If you do not have a spring form pan, you can also use small ice cream bowl's or smoothie glasses. I didn't have a pan so i opted the later.
  2. Mix butter and crushed biscuits well and cover the bottom of the prepared glass and press it tightly and evenly. [I did it with the help of an tumbler to press the biscuit mixture firm.] Keep in freezer to set until you continue doing your rest of the recipe.
  3. Grate paneer and add it to your mixie along with condensed milk and grind on high speed for couple of minutes until it has pureed really well and smooth. Add the mixture to a bowl and mix together with fresh cream.
  4. Puree mangoes into a smooth fine paste and heat it up in a heavy bottomed sauce pan until it is just hot. Do not let it boil. Add the puree into the paneer-condense milk-fresh cream mixture.
  5. Add agar agar [15 grams] in water and heat it up. Let it boil for couple of minutes once it's completely dissolved, Switch off and add this into the mango mixture and mix well until combined.
  6. Take the glass from the freezer and fill it up till 3/4th of it and tap the glass gently few times to get rid of any air bubbles, & return the glasses carefully into the freezer again. Let it be in for minimum of 1.5 hours.
  7. Topping: Puree mango and heat it up in a heavy bottomed saucepan until just hot. and transfer in a bowl.
  8. Add agar agar [10 grams] in water and heat it up. Let it boil for couple of minutes once it's completely dissolved, Switch off and add this into the pureed mango and mix well.
  9. Check if the cheesecake has set and once set pour the mango jelly on top and tap it once to release air bubbles if any and again put it back in freezer to set firm.
  10. It might take an hour or more to set completely. You can also let it set over night. Always keep it refrigerated and serve chilled.

Fresh Mangoes turned into a puree and added to the cream cheese mixture. The base is prepared out of crushed cookies and butter and hold together firmly. No bake mango cheesecake is simple and delicious. The most difficult part of making it is waiting while it sets in the fridge. In light of this, I usually make it up the night before, place it in the fridge, and serve it the next day for dessert.

So that’s going to wrap it up for this special food no bake mango cheesecake recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!