Another fruit in season…Mango! Surprisingly the mango cheesecake I did was a hit and I love it too! So Yummy, One thing good, I only did a mini version, If it was the original size, I am sure, my tummy was jumping with joy 🙂
Flavour No. 28 – Mango Mini Cheesecake
12 pieces Digestive Cookies crushed
1/2 cup almond meal
6 pieces dates
2 tbsp butter melted
1 300 g Philadelphia cream cheese
1 cup Mango Puree
1 cup Thick cream
1 tsp vanilla powder
3/4 cup sugar
1 big mango
1/2 cup mango juice
1/2 cup brown sugar
1 tsp cornstarch
fresh mango sliced and cut according to your liking
fresh mint leaves
Pre heat oven, Gas mark # 3
Mix crushed biscuits with almond meal,sugar,dates and butter. Pressed it into the baking pan. I used a glass to get a uniform thickness on the sides. Set it aside.
Mix the cream cheese with sugar,vanilla and add egg one at a time. Beat at medium speed,add thick cream and mango puree. Pour into the prepared baking pan. Tap it slowly to remove air bubbles.
Bake for 1 hour, slightly open the door for another 30 minutes before turning off the oven. Let it cool for another 30 minutes inside the oven and another 30 minutes outside. Refrigerate for 4 hours or overnight before topping it with mango puree and real fruits (optional).
Mango Puree – mix all ingredients and let it boil, reduce the heat and simmer for another 10 minutes or until it thickens to your liking.
top with fresh mango puree
Slice into small pieces and top with real mango fruit.
with dates at the bottom and top with mango puree and fresh strawberry.
box it as a gift to your sweet friends 🙂