Mango Cheesecake (no-bake)

AAhhhh~~ The Mango Season is here in Brisbane!

It is indeed the wonderful time of year when these fresh and juicy mangoes can be found displayed on the counter at your local supermarket and Vegetable Shops. With many varieties of mango for you to choose from. Well, why wouldn't you? 

We were blessed with a full bag of ripe juicy mangoes from our neighbor a week ago. I like the sweet and distinctive aroma of mangoes fills the house. No fruits taste better then a fresh Mango. It is also my hubby Chris' favorite fruit too! 

                                                                           Picture: Courtesy Mangoes from our neighbor, Yes, lets make a dessert out of them!

In this recipe, I used fully ripe fresh mangoes. It should have a fragrant fruity aroma and give a slight soft touch when you squeeze its. To speed up ripening of the mangoes, place them in a paper bag at room temperature, it will ripen and become sweeter and softer over several days. Once ripe, mangoes should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangoes may be stored for up to five days in the refrigerator.

Prep Time: 30 minutes + overnight chilling, Serves: 12

Ingredients for Base:

300g Arnott’s Scotch Fingers/ Marie Biscuits/ Digestive Biscuits

100g Butter, melted

1. Process biscuits in a food processor until finely crushed. I used Breville Kitchen Wizz Pro Food Processor for this recipe. Add butter and pulse to combine. 
2. Lined a 26cm spring foam baking pan with baking paper, Press the biscuits mixture into the base of the pan until firmed. 
3. Cover with cling wrap and keep refrigerated for 20-30 mins.


Ingredients for Cheese mixture:
2 x 250 g packets Kraft Philadelphia Original Cream Cheese Block, at room temperature
1/2 cup Caster Sugar
300 ml Thickened Cream, whipped
1 tbsp Gelatin powder
1/4 cup Hot Water
500gm mangoes flesh, peeled, chopped, and pureed (see picture below)

                                                                Picture: Add peeled and chopped mangoes flesh into processing bowl, pureed and set aside.

How To:

1. Whisk the gelatin and hot water in a small bowl until the gelatin dissolves. set aside.

2. Add 500gm cream cheese and sugar in the processing bowl, processed until smooth and creamy. 

3. Pour in the cream and gelatin mixture and the pureed mangoes, blend it until well combined. 

4. Pour the cream cheese mixture over the biscuit base. Refrigerate overnight or chill until firm(at least 8 hours).

5. Remove the cheesecake from the fridge 15 mins before serving. 

Time to decorate! 
To make coulis, place the mango and lime juice in a blender and pulse until smooth. (If necessary, blend in a little water until coulis reaches pouring consistency.)
Arrange the remaining chopped mango over the cheesecake and drizzle over the coulis.
Note: I used a piping bag to pipe the coulis on the cheesecake, I find it easier to handle the coulis in this way.  

This delicious tropical mango cheesecake is simple and easy to make. You will surely wow your guests with this great dessert in this summer. 

Feel free to comment or write to me if you have any questions. God bless and enjoy!

Rebecca

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