Eggless, No-Bake, Mango cheesecake. It’s similar to my mom, in the sense that I don’t have words to describe how delicious this cake is, either. Mango pulp, cream cheese and a mango-lemon glaze! How bad can it be?
This recipe makes a 6-inch cake. I couldn’t find a 6-inch springform pan, so I had to use an 8-inch one. So the cream cheese layer looks a tad thin.
Here’s what you’ll need-
1 pack or 8 oz of cream cheese at room temperature
1 cup of mango puree ( I used canned alphonso mango puree)
1 packet of unflavored gelatin ( use agar agar if you want to make it vegetarian)
1/4 cup of warm water
1/2 cup of sugar
1 1/2 cup of crushed digestive biscuits
1/3 cup melted butter
3/4 cup of whole milk
Add gelatin to warm water and make sure it dissolves completely. Gelatin lumps are super yucky, trust me, I know 😉 Add this to 3/4 cup of the mango puree and set aside. Mix the cream cheese, sugar and milk and then add the mango and gelatin mixture. Mix well until everything is well combined. Pour this over the digestive biscuit crust. Cover with cling film and refrigerate for about 3 hours. Pour the mango-lemon glaze and refrigerate again, preferably overnight.
Mango Lemon Glaze
1/4 cup of mango puree
2 tablespoons water
3 tablespoons sugar
1 tsp of lemon or lime juice
Combine all the above ingredients over medium flame till it thickens. You could add a little bit of cornstarch to thicken it further, but I prefer a thinner, pouring consistency so I skipped the cornstarch. When it cools, pour over the cheesecake.
Note that it is important to refrigerate the cake for at least 3 hours before you pour the glaze over it, or the glaze will just mix with the cake and you won’t get layers.
Honestly though, this doesn’t taste like traditional cheesecakes. It’s somewhere in the Panna Cotta and Mexican Flan spectrum. Which is not a bad thing. At all.
Happy Birthday Mommy!
Tomorrow, we leave for the Happiest Place on Earth. See you, folks!