Mango Cheesecake, a Luscious and Tropical no-bake dessert
Mango cheesecake represents a modern twist on a classic dessert. The tropical mangoes which Pakistan is known for, merge beautifully with the European origins of this dessert.
Ingredients
- 150 grams white cooking chocolate (melted)
- 300 grams full fat cream cheese (drain liquid)
- 300 ml double cream
- 150 ml of tinned mango pulp (and extra for decoration.) If honey mangoes are in season, you can use the flesh of the mango, blitz in a food processor and use instead of tinned mango pulp.
- 1 tsp fresh lemon juice
- 1 tsp vanilla extract
- 250 grams plain digestive biscuits
- 160 grams softened unsalted butter
- 1 tbsp Desiccated coconut (optional)
Instructions
- Roughly break the biscuits and put them into a food processor and blend until you have crumbs. Then add the butter and blend again until the biscuit and butter look like clumpy breadcrumbs. If the biscuits do not start to clump together, add a bit more butter until they do.
- Next put the biscuit mixture into a cake tin, and flatten the mixture out using the back of a spoon. Then put the tin in the fridge to firm up.
- 3. In a bowl, beat the cream cheese until soft, then add the melted white chocolate and mix through with the whisk gently, on the lowest setting.
- Whip the cream until thickened. Make sure it's not overly stiff, you still want some movement and then add the thickened cream into the cream cheese mixture and mix through again.
- Next, add the mango pulp, lemon juice and vanilla essence to the cream cheese bowl and mix through. You will be then ready to scrape the mixture into the biscuit tin. Spread it out to it covers the whole of the biscuit base.
- For decoration, first sprinkle some desiccated coconut on top of the cheesecake, then add small dollops of mango pulp on the top and use a skewer to make swirl designs. Cover the tin with cling film and put in the fridge to set for a minimum of 8 hours, ideally overnight.
- When ready to eat, take the tin out of the fridge and leave it at room temperature for a few minutes, this will make it easier to remove from the cake tin.
