No-bake Mango Cheesecake

Name: No-bake Mango Cheesecake
Yield: 4 servings
Cuisine: American
Ingredients: 140 grams Mango; 180 grams Cream cheese; 50 grams Granulated sugar; 100 ml Milk; 150 ml Heavy cream; 8 grams Powdered gelatin; 2 tbsp Water; 100 ml Mango juice; 1/2 tsp Lemon juice; 2 grams Powdered gelatin; 2 tsp Water; 1 to 2 Mangoes for decoration

cookpad.japan @cookpad_jp

I used mangoes, which I love in cheesecake, which I also love.

Please measure the gelatin properly. For 15 cm [5.9 in] diameter cake pan (springform). Recipe by muguet:

I used mangoes, which I love in cheesecake, which I also love.

Please measure the gelatin properly. For 15 cm [5.9 in] diameter cake pan (springform). Recipe by muguet:

cookpad.japan @cookpad_jp

I used mangoes, which I love in cheesecake, which I also love.

Please measure the gelatin properly. For 15 cm [5.9 in] diameter cake pan (springform). Recipe by muguet:

I used mangoes, which I love in cheesecake, which I also love.

Please measure the gelatin properly. For 15 cm [5.9 in] diameter cake pan (springform). Recipe by muguet:

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Ingredients

4 servings

140 gramsMango
180 gramsCream cheese
50 gramsGranulated sugar
100 mlMilk
150 mlHeavy cream
8 gramsPowdered gelatin
2 tbspWater
The jello layer for the topping:
100 mlMango juice
1/2 tspLemon juice
2 gramsPowdered gelatin
2 tspWater
1to 2 Mangoes for decoration

Saved

Steps

1

Make the cheesecake. Soften the gelatin in water.
2

Measure out 140 g of mango. Chop finely and puree by passing it firmly through a sieve using a spatula.
3

Add the softened cream cheese and half the granulated sugar to a bowl, and mix well using a whisk.
4

Put the mango purée, milk and the remaining granulated sugar in a pan and bring to a boil. Turn off the heat, add the softened gelatin and stir to dissolve.
5

Add the mixture from Step 4 to the cream cheese mixture from Step 3, and mix.
6

Whip the cream until soft peaks form.
7

Add the whipped cream in 3 batches to the mixture in Step 5, whisking between additions. Fold in the 3rd batch using a rubber spatula.
8

Pour the mixture into the mold, smooth out the surface and chill until set in the refrigerator.
9

Make the jello layer to top the cheesecake. Soften the gelatin in water.
10

Cut the mango into thirds lengthwise, and dice.
11

Put the mango juice and lemon juice in a pan and bring to a boil. Turn off the heat, add the gelatin from Step 9 and stir until completely dissolved.
12

Put the diced mango from Step 10 on top of the completely set cheesecake from Step 8. Pour the cooled jello mixture from Step 11 over, and chill until set again in the refrigerator.
13

Hold a hot towel around the mold to remove the mold easily.
14

The amount given for the jello topping are generous, so you'll probably have leftovers.