No-Bake Mango Coconut Cheesecake | Mango Recipe
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240ml = 1 cup
15ml = 1 table spoon
5ml = 1 tea spoon
Please note : Cup measuring are really tricky, so all gram to cup conversions are approximate
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INGREDIENTS Ø 15cm / 6 inch
70g ( 2.5 oz ) biscuits
20g ( 1/4 cup ) desiccated coconut
40g ( 3 Tbsp ) butter
15g ( 1 Tbsp ) water
3g ( 1 + 1/4 tsp ) gelatin powder
80g ( 2.8 oz ) cream cheese
25g ( 2 Tbsp ) sugar
90g ( 1/3 cup + 1 Tbsp ) mango puree
45g ( 3 Tbsp ) milk
120g ( 1/2 cup ) whipping cream
15g ( 1 Tbsp ) water
3g ( 1 + 1/4 tsp ) gelatin powder
100g ( 3.5 oz ) cream cheese
35g ( 3 Tbsp ) sugar
60g ( 1/4 cup ) coconut cream
40g ( 2 Tbsp ) mango puree
1 tsp lemon juice
#Cheesecake
#Mango
#Coconut
#NoBake
#Mangorecipe
#Nooven
MANGO CHEESECAKE | vegan, no bake, sugar, gluten and oil free
Easy to make, delicious and health vegan mango cheesecake. No need to bake, free from refines sugar, gluten and oil! Perfect!
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Ingredients for the base:
180 g dried apricots
150 g almond flour
Ingredients for the filling:
2 big mangos (800 g)
200 g soaked cashews
200 ml coconut milk, full fat
50 ml maple syrup
1 lemon juice and zest
3.5 tsp agar agar
100 ml water
Music:
Dj Quads:
Mini Mango Cheesecake Recipe by Food Fusion
An amazingly simple Mini Mango Cheesecake. A cheesecake without cream cheese. Make it, share it and enjoy your Mango Season. #happycookingtoyou #foodfusion #dessertlovers #desserts #EBM #PeekFreans
Written Recipe:
Recipe in English:
Ingredients:
-Peek Freans Marie Biscuits 120g
-Makhan (Butter) melted 60g
-Dahi (Yogurt) 300g
-Aam (Mango) chunks 200g
-Whipping cream chilled 150ml
-Condensed milk 30ml
-Lemon juice 1 tsp
-Mango essence ¼ tsp
-Yellow food color ½ tsp or as required
-Gelatin powder 1 tbs
-Hot water 2 tbs or as required
Directions:
-Wrap one side of 2.5-inch round cheese molds with cling film,place them on a tray & set aside.
-In a chopper,add marie biscuits & chop well.
-Add butter & chop until well combined.
-Add 30g of crumbled mixture in cling film wrapped cheese molds & press firmly to set an even layer then refrigerate for 30 minutes.
-On a bowl,place a sieve & muslin cloth,add yogurt,tie the muslin cloth & hang it for 6-8 hours or until water completely drained out then take out strained yogurt in a bowl (approx. 100g) & set aside.
-In a blender jug,add mango,blend to make puree & set aside.
-In a bowl,add whipping cream & beat until stiff peaks form.
-Add condensed milk,strained yogurt & beat well.
-Add mango puree,lemon juice,mango essence & beat well.
-Add yellow food color & beat well.
-In a small bowl,add gelatin powder,hot water & whisk well.
-Now add dissolved gelatin,beat well & transfer to a piping bag.
-Pipe out prepared cheesecake filling in molds,spread evenly & freeze for 4-5 hours in freezer or refrigerate overnight.
-Take out mini cheese cakes from molds,garnish with whipped cream,mango puree,mint leaves & serve (makes 6).
Recipe in Urdu:
Ajza:
-Peek Freans Marie Biscuits 120g
-Makhan (Butter) melted 60g
-Dahi (Yogurt) 300g
-Aam (Mango) chunks 200g
-Whipping cream chilled 150ml
-Condensed milk 30ml
-Lemon juice 1 tsp
-Mango essence ¼ tsp
-Yellow food color ½ tsp or as required
-Gelatin powder 1 tbs
-Hot water 2 tbs or as required
Directions:
-2.5-inch round cheese molds ki ek side per cling film laga lein aur tray mein rakh ker side per rakh dein.
-Chopper mein marie biscuits dal ker ache tarhan chop ker lein.
-Makhan dal ker ache tarhan chop ker lein.
-30g crumbled mixture ko cling film wrapped cheese molds mein dal ker firmly set ker ka layer bana lein aur 30 minutes kliya refrigerate ker lein.
-Bowl per sieve aur malmal ka kapra rakh dein,dahi dal ker malmal ka kapra tie ker lein aur 6-8 hours ya pani completely drain out hunay tak hang ker lein phir strained yogurt ko bowl mein nikal lein (approx. 100g) & side per rakh dein.
-Bowl mein whipping cream dal dein aur stiff peaks form ho janay tak ache tarhan beat ker lein.
-Condensed milk & strained yogurt dal ker ache tarhan beat ker lein.
-Mango puree,lemon juice & mango essence dal ker ache tarhan beat ker lein.
-Yellow food color dal ker ache tarhan beat karein.
-Chotay bowl mein gelatin powder aur garam pani dal ker ache tarhan whisk ker lein.
-Ab dissolved gelatin dal ker ache tarhan beat karein aur piping bag mein transfer ker lein.
-Molds mein cheesecake filling dal ker evenly pheela lein & freezer mein 4-5 hours ya overnight kliya refrigerator mein rakh dein.
-Mini cheese cakes from ko molds sa nikal lein,whipped cream,mangi puree aur podina sa garnish ker ka serve karein (makes 6).
Mango & Coconut Cheesecake | Cooksmart | Sanjeev Kapoor Khazana
A refreshing cheesecake recipe using Mango and Coconut.
MANGO AND COCONUT CHEESECAKE
Ingredients
2 cups mango puree
1 cup coconut milk powder
1 litre milk
1 tsp vinegar
20-25 crushed butter biscuits
1 tbsp chocolate powder
1 tbsp melted butter
1 tbsp gelatin
3 tbsp castor sugar
½ cup fresh cream
1 cup hung yogurt
Mango jelly for serving
Method
1. Heat milk in a deep non-stick pan and bring it to a boil. Add vinegar and mix till the milk is curdled.
2. Combine crushed biscuits, chocolate powder, melted butter in a bowl and mix well.
3. Transfer the biscuit mixture in a cake tin and spread it evenly to make a layer. Keep it in refrigerator till chilled.
4. Strain the curdled milk through the muslin cloth so that the liquid and chenna separates. Tie the muslin cloth into a bundle so that the excess water is strained. Transfer the prepared chenna on a plate and cool to room temperature.
5. Mix gelatin and ¼ cup water in a bowl and set aside till it is soaked.
6. Put the chenna in a blender jar, add castor sugar and blend well. Add cream and continue to blend. Add mango puree, coconut milk powder, hung yogurt and blend again. Add soaked gelatin and blend till smooth.
7. Pour the prepared mango-coconut mixture on biscuit mixture to make another layer. Refrigerator till it sets.
8. Demould the prepared cheesecake, make a layer of mango jelly, cut into wedges and serve chilled.
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Mango Cheesecake Recipe
This baked mango cheesecake is creamy, light and super delicious. Perfect dessert for dessert for summer days. If you like mango, you will love this cheesecake!
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► Equipment I used in this video:
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Ingredients:
For the crust:
200g Graham crackers/biscuits
6 tablespoons (90g) Malted butter
1 tablespoon Milk
For the cheesecake:
3½ cups (800g) Cream cheese
1 cup (200g) Sugar
3/4 cup (180g) Mango Puree
4 Eggs
1 teaspoon Vanilla extract
1/4 cup (60ml) Heavy cream
1/2 cup (115g) Sour cream
Orange/lemon zest
1½ tablespoons Cornstarch
For topping:
2 Mangos, cubed
1 tablespoon Sugar
1½ tablespoons Cornstarch
1/4 cup (60ml) Water
Directions:
1. Make the crust: Preheat oven to 325°F (160°C).
2. In a food processor crush cookies into fine crumbs. Add melted butter, milk and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add mango puree and whisk until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not over beat.
4. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-55 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
5. Make the topping: place all ingredients into a saucepan and cook until thickens, about 4-5 minutes. Turn the heat off and allow to cool.
6. Spread the topping over the cheesecake. Refrigerate until ready to serve.
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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Kitchen Equipment:
Chef Knife:
Cutting Board:
Hand mixer:
Spatula:
Digital Kitchen Scale:
Cake Stand:
9-Inch Spring Form Pan:
Food Processor:
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