The only thing I like about summer is mangoes. I am sure many would agree with me. I have been waiting for quite sometime to lay my hands on Banganapalli mangoes (Mangoes from Banganapalli in Andhra Pradesh) to make mango cheesecake.
Mango cheesecake is a dessert made with a biscuit base and rich flavored cream cheese topping. This recipe has been adapted from Edible Garden. Usually graham crackers are used as the base for cheese cake. This can be substituted by digestive biscuits or anyother sweet biscuit. I have used marie biscuits for my recipe.
I have made this a low fat dessert by using Strained Yogurt/Greek yogurt instead of cream cheese. And no…this has not compromised the taste of the cheesecake. Do try it and let me know your thoughts!!!
I have made this a low fat dessert by using Strained Yogurt/Greek yogurt instead of cream cheese. And no…this has not compromised the taste of the cheesecake. Do try it and let me know your thoughts!!!
I added a third layer of mango glaze/mango coulis on top of the mango puree mixture. The mango coulis gave a nice tangy taste to the cheesecake. I got the recipe for the mango glaze from Divine Taste. You can get the recipe of Mango Coulis here.
The second time i made cheesecake i used half litre of milk to make strained yogurt. I got approx. 180 grams of strained yogurt. So i altered the recipe a bit and increased the quantity of strained yogurt to 180 grams and reduced the quantity of cream to 30 grams. The output was as good as the earlier version!!
Mango Cheesecake
Author: Asha
Recipe type: Desserts
Cuisine: Global
Ingredients
- For the Cheesecake:
- Mango Puree,1.5 cups
- Strained Yogurt/Greek Yogurt, 125 grams
- Cream, 85 grams (i used low fat cream)
- Sugar, 3-4 tbspns
- Gelatin, ½ tbspn
- Digestive Biscuits, Approx. 20
- Unsalted butter, 3 tbspns
Instructions
- Crush the biscuits in a food processor.
- Rub melted butter into the biscuits till it is moist and crumbly.
- Grease a 9 inch tray with butter and press the biscuit mixture onto the base of the tray.
- Whisk the strained yogurt and sugar well.
- Add the cream and mix well.
- Make a puree of the mangoes.
- Add gelatin to warm water and stir till it dissolves.
- Add this to the mango puree.
- Fold in the strained yogurt to the mango puree mixture.
- Pour this over the biscuit base and refrigerate for 3-4 hours.
- Spoon the mango coulis on top of the cheesecake and serve cold!
Looks really yumm!
Looks really yumm!
Looks great Asha. I love this season when there are so mangoes you have to be creative with using them up. Just made a batch of mango fool myself yesterday.
Thanks n please try making it..it tasted yumm!!!
Thanks Mallika..Ive also been experimenting dishes with mangoes almost every other day
Looks great. I haven't tried cheesecakes yet! I am just tired of hunting for a spring form pan. Was just wondering if it was possible using a tart pan all this time. I'm so glad it came out good for you in a tart pan 🙂 I could try this next season may be. 🙂
Thanks Pratiba..Btw you have a lovely blog and the photographs are awesome 🙂
Thanks for sharing such a yummy post regarding mangoes. Unfortunately many people in the
Pakistan do not afford to have them.
Mango exporter pakistan
Mango producer in Pakistan