No Bake Mango Cheesecake

Happy May!!

The spring is already over and we are at the juncture of entering the summer. Lots of mangoes will be flooded in the market and the stores will be stacked up with mango puree. Today I will be sharing a lip smacking and a very easy recipe for No Bake Mango Cheesecake!! Yum yum!! So that you can take full benefits of mango this summer.

This year I wanted to surprise my husband on his birthday with a cake but with a twist. A cake refreshing, tasteful and yet disparate from the store bought. And then clicked the idea of cheesecake, which is one of my favorite. But, I was little confused with the idea of decorating the cheesecake. And, then suddenly flashed the idea of adding a mango layer to it to make it look yummy and still look presentable. So, without further ado, I am now going to share the recipe.

Ingredients:

For the base:

Graham cracker pie crust (10 inch) – I used Keebler Ready crust

For the cream filling

1. Cream cheese (113 gm) – I used Philadelphia cream cheese, but can you choose any other tried and tested brands.
2. Heavy whipped cream (125 ml) – I used Land O Lakes brand.
3. Alphonso mango pulp (3/4 cup) – I used Deep Alphonso Mango Pulp, easily available at any Indian grocery store.
4. Gelatin (3/4 tbsp)
5. Powdered Sugar (1/4 cup) or as needed depending on the sweetness of the mango.
6. 1/4 cup hot water

For the Mango glaze

1. 1/2 cup mango pulp
2. 1/2 cup hot water
3. 1/2 tbsp gelatin

Recipe:

1. Keep the cream cheese at room temperature for a while 15-20 mins, so that lump doesn’t form while mixing.
2. Now, using your hand blender mix the cream cheese uniformly.
3. Then, add whipped cream and 1/4 cup sugar to it, and whisk till the mixture becomes uniform.
4. Now, add the mango puree to the cream mixture and once again mix it using your mixer.
5. Heat 1/4 cup of water, and add 3/4 tbsp pf gelatin to it. Keep stirring the mixture till the gelatin dissolves in hot water. Let the water cool down a bit (turns warm from hot). Finally, add the gelatin-water to the cream-mango mixture and blend uniformly.
6. Pour the cream filling to the ready made pie crust and refrigerate it for 3-4 hours or until set.
7. Dissolve 1/2 tbsp of gelatin in 1/2 cup of hot water, let it cool down to warm. Now, mix it to 1/2 cup of mango pulp.
8. Now, pour the mango pulp to the set cream layer ad refrigerate for 4-5 hours.
9. Decorate the cheesecake as required, with fruit of your choice and relish it!!

Notes:

1. You can make your own pie crust at home using graham cracker. I opted for a ready made one because my hands are always full with two kiddos ?
2. If you are a vegetarian and want to skip gelatin, you can easily add agar agar (is a vegetarian substitute to gelatin. Agar agar is basically a sea weed used as solidifying or gelling agent).
3. If you don’t have an electric blender, you can blend the mixture in the blending jar.
4. If you like your cake on a sweeter side, you can add sugar to the mango pulp while preparing the mango glaze. I did not add sugar for the mango glaze. The pulp was sweet enough.

Include this cheesecake in your Memorial day party, or surprise your mom on Mother’s Day, or make it as a desert in your May get-together!! Feel free to share your experiences and feedback. See you soon with a new recipe!!