Mango Cheesecake Recipe

While it’s true that eating a mango on its own needs no reason, there are a few recipes that can actually 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
  • Cooking - 5 min

Ingredients

  • 1 tin (400 gm)
    NESTLÉ MILKMAID Sweetened Condensed Milk
  • 2 tbsp
    Gelatine
  • 1/2 cup (75 ml)
    Water
  • 400 gm
    Mango chopped
  • 200 gm
    Paneer grated
  • 1/4 tsp
    Mango Essence
  • 200 ml
    Fresh Cream

  • Dissolve the gelatine in 1/2 cup water over a pan of hot water. Blend together the grated paneer, NESTLÉ MILKMAID Sweetened Condensed Milk, 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 paneer - MILKMAID 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.

* 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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