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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.
Rinse the aluminium mould with cold water. Pour the water out but do not wipe. Using this wet mould will make unmoulding easier.
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