It has been quite a while since I last made any cheesecake. This week, I happened to be too busy to eat my mangoes until they are fully ripen. So I quickly browsed for good recipes to use my ripe mangoes. I love the very fruity No-Bake Mango Cheesecake from recipetineats.com.
I made some modifications to the recipe. Using the fully ripen mangoes, I sharply reduced the castor sugar in the recipe. I use 35 grams for my own, but recommend 40 grams below. The resulting mango cheesecake was very fruity, full of mangoes, that it sort of overshadow the cream cheese. Surprisingly, my kids love the mango cheesecake. They did not even know that it is mango cheesecake until I told them. They felt like eating some kind of mango cream or mousse. The cheesecake is also not very sweet, filled with mango natural sweetness and flavor.
Since yesterday, my little Mango Cheesecakes have been flying off the fridge due to hot demands from my kids….
Anyway, if you buy any mango cheesecake off-the-shelve outside, they will not give you too much of the real fruit, it will be more cream cheesy taste. Only when you make your own, you can eat the cheesecake with the real fruity flavor, without adding any preservatives. Enjoy!
From the left, Mango Puree, Cream Cheese Portion 2 (green), Cream Cheese portion 1 (yellow).
This is the mango cheesecake without Mango jelly.
This is the final touch-up, to add mango strips and mango jelly for the finishing touch!
No-Bake Mango (with Green Tea layer) Cheesecake Recipe
Adapted from recipetineats.com
Preparation: 45 mins, 10 cupcake size
Ingredients
2 Mid size very ripe mangoes
2 1/4 tsp gelatin powder
1/4 cup cold water
250 grams cream cheese (full fat)
40 grams castor sugar (original recipe use 75 grams)
150 grams whipping cream
1/2 tsp green tea powder
For Mango Jelly
1/4 + 1/8 tsp gelatin powder
1/8 cup cold water
For biscuit base
10 Oreo Biscuits
20 grams butter softened
Method:
- Take out Cream Cheese and let it soften under room temperature for at least 1 hour.
- To make biscuits base: Take the Oreo biscuits, remove the cream sandwich, put inside a clean plastic bag. Then crush the biscuits into tiny powdery form using a large rolling pin. Add soften butter to the crushed Oreo biscuits and mixed well. Put the Oreo biscuits into the base of the cup cake container or any container, pressed firmly. Then put into freezer for half an hour.
- Cut 1.5 mangoes meat into cubes and put into blender to blend into puree. The remaining 0.5 mango meat, cut into strips.
- Prepare gelatin. Sprinkle 2 1/4 tsp gelatin power on top of 1/4 cup of cold water. After a few minutes, put this gelatin liquid in the microwave or using double boiler method, put the bowl containing gelatin liquid into a bigger bowl containing hot water. Use spoon to stir the gelatin liquid to ensure gelatin melts. Take it out and cool down. Set aside.
- Beat the whipping cream with sugar until firm peaks are formed.
- Divide out the cream cheese into 2 equal portion. I called it Cream cheese portion 1 and portion 2.
- In cream cheese portion 1, add in half of the whipped cream, 2/3 portion of the Mango puree and half of the gelatin liquid. Use egg beater to beat and mix together.
- In cream cheese portion 2, add in half of the whipped cream, 1/2 tsp green tea powder and half of the gelatin liquid. Use egg beater to mix together. The add in some small strips of mango meat from remaining mango (don’t use up all the mango strips, use some for decoration later). Use spatula to mix together.
- Take out the frozen biscuits base, add in half of cream cheese portion 1 mixture (yellow color), half of the cream cheese portion 2 mixture (green color). Put into freezer to freeze first.
- Prepare the mango jelly. Sprinkle the 1/4 + 1/8 tsp gelatin powder on 1/8 cup of cold water for a few minutes. Then put the gelatin liquid in the microwave or using double boiler method, put the bowl containing gelatin liquid into a bigger bowl containing hot water. Use spoon to stir the gelatin liquid to ensure gelatin melts. Take it out and cool down. Set aside.
- Take out the remaining mango puree, add in the gelatin powder. Mixed well.
- Take out all the cup cake container, add mango strips on top of the cheesecake, spoon in the mango puree on top. Put back to freezer to freeze for another 2 hours.
- Serve while cold (the cream cheese have set) but not frozen. It tastes the best!