This is an Eggless No Bake Mangoey Mousse like Cheese Cake.Because this is a No Bake Cheese Cake, it is made using gelatin for setting.You can set it using Agar Agar (It serves the same purpose and is vegetarian)
No artificial colours or flavours used here. It is great to try this recipe in the Mango season, although you could use tinned mangoes as well.
You get the best results with Alphonso Mangoes as they are rich in colour and taste.
This has a smooth and silky texture that a good cheesecake ought to have.
So here we go.
Keep a 9 inch Pie tin ready. Use the one with a loose bottom. (You could also set it in a dish if you do not have a loose bottom pie tin)
FOR THE BASE
Digestive or Marie Biccuits 200 grams
Butter [salted or unsalted] 150 grams
FOR THE FILLING
Whipping cream 200+100 gms
Powdered sugar 150 gms.You can add little more in the end depending on the sweetness of the mangoes
Cream Cheese 75 gms
Gelatin 1.5 tbsp
Hung curd 250 gms(take roughly 400 gms to hang)
Mango pulp 250 gms
Slices of one large mango for decoration
Take thick curd and tie it in a muslin cloth.Let it stay for about 2 hours
Soak Gelatine in 1/4 cup water/mango juice
Beat the cream till soft peaks form
Transfer biscuits in a plastic bag and crush it with a rolling pin
Melt the butter and add it to the biscuits. Mix well till it resembles bread crumbs
Spread this mixture at the bottom of your pan.Press well with the back of a steel spoon
Freeze for 15 minutes
Whisk the sugar, cream cheese and hung curd till smooth.
Add the Mango Pulp and keep whisking.
Warm the gelatine in the microwave for 10 seconds
Add gelatine and mix well
Add cream[200 grams] and fold gently till well incorporated.
Pour over the biscuit base and return to freezer for one hour.
Remove and decorate with sliced mangoes and reamining fresh cream.
Serve chilled and Enjoy
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