No Bake Mango Cheesecake Recipe - Yummy Tummy
Ingredients
FOR CRUST:
Biscuits - 1 packet
Butter - 50 grams melted
FOR MANGO CHEESECAKE LAYER:
Mangoes - 2 ripe peeled and chopped
Milk - 500 grams
Lemon Juice - 1 tblsp
Sugar - 1 cup or as needed
Cream - ½ cup
Gelatin - 2 tblsp
Water - ¼ cup
FOR MANGO TOPPING:
Ripe Mangoes - 1 peeled and cubed
Sugar - ¼ cup
Gelatin - 1 tblsp
Water - ¼ cup
Instructions
Take biscuit in a blender and powder it. Melt butter and add it into the biscuit. Mix well.
Spoon this into the cake pan and press to flatten it. Chill in in fridge for 30 mins.
Now make cheesecake layer. Take milk in a sauce pan, bring it to a boil.
Add in lemon juice or vinegar and curdle it. Now strain this.
Soak gelatin in water for 10 mins. Heat it till it is melted. Set aside.
Now take mangoes in a blender, add sugar, curdled milk, cream and blend till creamy.
Add gelatin water and blend.
Spoon this over biscuit base and chill in fridge for 2 hours till set.
Soak gelatin in water for 10 mins. Heat it till it is melted. Set aside.
Take mangoes, sugar and gelatin water and blender till creamy.
Pour this over mangoes and chill overnight.
Slice and serve.
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No Bake Mango Cheesecake | Mango Cheesecake Recipe | How to Make No Bake Mango Cheesecake
#mangocheesecakee #cakerecipe #mangorecipe
No Bake Mango Cheesecake
Servings - 4 - 5
INGREDIENTS
Digestive biscuits - 200 grams
Butter - 125 milliliters
Sugar - 25 grams
Water - 125 milliliters
Gelatin - 4 teaspoons
Mangoes - 500 grams
Powdered sugar - 150 grams
Cream cheese - 250 grams
Fresh cream - 100 grams
Water - 100 milliliters
Gelatin - 1 tablespoon
Mango puree - 300 grams
Whipped cream
PREPARATION
1. In a blender, add 200 grams digestive biscuits and blend it into a fine powder.
2. Add 125 milliliters butter, 25 grams sugar and blend it again.
3. Fill the biscuits mixture in cake base and press the mixture into the bottom.
4. Refrigerate for 1 hour.
5. In a bowl, add 125 milliliters water, 4 teaspoons gelatin and microwave for 30 seconds.
6. Remove it from microwave and mix it well.
7. In a blender, add 500 grams mangoes, 150 grams powdered sugar, 250 grams cream cheese, gelatin mixture, 100 grams fresh cream and blend it into a smooth puree.
8. Add the cream mixture on top of biscuits base and spread it evenly.
9. Again refrigerate for 5 - 6 hours.
10. In a bowl, add 100 milliliters water, 1 tablespoon gelatin and microwave for 30 seconds.
11. Remove it from microwave.
12. In a mixing bowl, add 300 grams mango puree, gelatin mixture and mix it well.
13. Add the mango mixture on top of cake base and spread it evenly.
14. Again refrigerate for 6 hours.
15. Decorate it with whipped cream and mango pieces.
16. Again refrigerate for 2 hours.
17. Cut it into slices.
18. Serve.
NO-BAKE MANGO CHEESECAKE
#nobakecheesecake #mangocheesecake -
Mango cheesecake made with mascarpone cheese, cream and fresh seasonal mangoes say's summer and each forkful is soft, silky, delicate, light, and simply amazing! To make the mango jelly to pour over the top is extremely easy, simply mix the mango pulp with the gelatin and pour it over the cake after it has had time to set. You can see the written recipe below and don't forget to subscribe and follow for more homemade recipes.
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EQUIPMENT
spring-form tin
baking paper
electric stand mixer
mixing bowl
blender to puree the mangoes
food processor OR a rolling pin and plastic bag to crumb the crust
INGREDIENTS
Crust
200 grams digestive biscuits
6 tbsps melted butter, unsalted
3 fresh ripe mangoes
250 grams mascarpone cheese
full fat thick cream
3/4 cup castor sugar (fine)
MANGO PUREE
1 tablespoon gelatin powder
1/4 cup cold water, room temperature
Filling
250 grams mascarpone cheese
full fat thick cream
3/4 cup castor sugar (fine)
mango puree
1 tablespoon gelatin powder
1/4 cup cold water, room temperature
FOR THE JELLY
1 mango puree (using the 3rd mango)
1 tbsp. gelatin
1/4 cup water
INSTRUCTIONS
Crust
Place a round cut-out of baking paper on the bottom part of your springform tin. Make sure the paper is coming out around the bottom it helps when getting it out!
Add the digestives into a food processor and get them into crumbs.
Add the melted butter, and once its all mixed together into a fine crumbly texture, pour it into the springform tin.
Press it down firmly and leave it in the fridge while you prepare your filling.
Mangoes
Peel 2 of the mangoes, slice/chop and add into a blender. Blend into a smooth puree, a few seconds. Set aside.
Gelatin
Pour the water into a flat, wide bowl and add the gelatin. Leave to set.
FILLING
In a mixing bowl add the mascarpone cheese, cream and sugar and with an electric stand mixer mix them for a few seconds into a smooth creamy form. No need to over mix!
Pour in the mango puree.
Whiz it for another few seconds to incorporate the mago puree and the cream mix.
Now get the gelatin and place it in the microwave for 20 to 30 seconds stopping the microwave at intervals. (You are essentially heating it up and melting it)
When the gelatin is all melted and a smooth liquid, add a teaspoon full of the batter into the gelatin and quickly mix it all up and then pour the gelatin mix into the mixing bowl.
Whisk for a few more seconds (just to get everything nicely incorporated) and then pour in the mango puree from the blender. Run the electric mix again for another 5 to 10 seconds, done!
Pour the batter into the crust and refrigerate for the 8 hours till firm.
JELLY (for pouring over the top)
Peel the mango and use half to puree and the other half cut into cubes for the décor.
Pour the water in a microwave proof bowl.
Add the gelatin.
Leave it to stand for 5 minutes.
Place it in the microwave to heat and melt for 20 seconds and intervals.
Pour the gelatin into the puree.
Blend for a few seconds.
Pour the jelly/glaze over the cake.
Return the cake to the fridge for another 2 hours to set.
DECOR & TRIMMINGS - OPTIONAL
Fresh cream
Berry compote (easy berry compote recipe on my blog)
Mango pieces
Mango puree
CREAMY MANGO GRAHAM | No HandMixer, No Gelatin, No Bake
How to make Mango Float with No Mixer, No Gelatin, No Bake.
Filipino Mango Graham Icebox Cake Recipe.
This icebox cake dessert is the favorite for any occasion! for Birthdays, Parties, Christmas (Pasko), New Year (Bagong Taon), its so easy and simple to make, even kids can do it!
Mango Float
8x2 inch cake pan with removable bottom
INGREDIENTS
Graham Layer:
- 2 1/4 cup crushed graham or 24 crackers
1 pack (200g) is about 20 crackers so you get 4 from another pack
- 1/2 cup melted butter
- 3 Tbsp sugar
Cream layer:
- 3 (250ml) pack Nestle all-purpose cream - must be chilled overnight
- 1/2 cup condensed milk ( you can add more if you want it sweeter)
Mango layer:
- 3-4 large ripe mangoes
2 cut into thin slices for the layering and the other one for decorating up top, can be cubed or thinly sliced its your choice!
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No Bake, No Mixer❗Ituturo ko sayo ang Creamy na Mango Graham Cheesecake Float❗ No Blender ????
No Bake, No Mixer❗Ituturo ko sayo ang Creamy na Mango Graham Cheesecake Float❗ No Blender ????
No-Bake Mango Cheesecake Recipe
This no bake mango cheesecake is so delicate, rich and delicious. Perfect summer cake!
Printable Version:
More No bake Cheesecakes:
Peanut Butter Cheesecake:
No-Bake Nutella Cheesecake:
No-Bake Strawberry Cheesecake:
Tiramisu Cake:
More Cakes and Desserts:
Giant Oreo Cake:
Strawberry Mousse Mirror Glaze Cake:
Tiramisu Truffles:
Flourless chocolate cake:
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Recipe:
Ingredients:
For the base:
8 oz (225g) biscuits/Graham crackers
7 tablespoons (100g) butter, melted
For the filling:
2¼ cups (500g) cream cheese
1 cup (240ml) heavy cream
2 cups (500g) mango puree/pulp (fresh or canned)
330g (11.6oz) white chocolate
2 tablespoons lemon juice
Zest of one lemon
1 teaspoon vanilla extract
14g gelatin powder + 70ml cold water
For the topping:
10g gelatin powder + 50ml cold water
300g mango puree/pulp
3 tablespoons (37g) sugar
100ml water
Directions:
1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, 500 grams (17.6oz) and 300 grams (10.6oz). Set aside.
3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks.
5. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth.
6. Pour melted white chocolate into the bowl, and the bigger portion of mango pulp (500g), lemon juice, lemon zest and beat until combined and smooth.
7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping.
8. Mango jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 300g mango pulp, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat and add bloomed gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
9. Refrigerate the cake overnight.
Notes:
• If you using fresh mango, make sure the mango is sweet.
• Instead of making fresh mango puree, you can use canned.
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