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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 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

How to make Mango Cheesecake

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.