Mango Cheesecake Recipe
While it's true that eating a mango on its own needs no reason, there are a few recipes that can lift the mango experience to an all-new high. This no-bake cheesecake is an absolute breeze to make. In fact, should we call it a Mango Breeze-Cake?
- Servings - 8
- Preparation - 20 Min
- Chilling - 40 Min
Ingredients
- 1 tin (400 gms)Nestlé MILKMAID
- 2 tbspGelatine
- 1/2 cup (75 ml)Water
- 200 gmsPaneer grated
- 1/4 tspMango Essence
- 400 gmsChopped Mango
- 200 mlFresh Cream
How to make Mango Cheesecake
- Dissolve the gelatine in 1/2 cup water over a pan of hot water. Blend the grated paneer, Nestlé MILKMAID, dissolved gelatine and mango essence in a blender or food processor.
- Add mango pieces and blend for another minute, saving some pieces for decoration. Whip the cream well and gently fold into the mixture.
- Pour into a wet mould*. Leave to set in the refrigerator, when set, unmould, cut into squares/ wedges. Decorate with mango pieces and serve chilled.
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