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 minutes
  • Chilling - 40 minutes
  • Cooking - 5 minutes

Ingredients for Mango Cheesecake

1 tin
MILKMAID Sweetened Condensed Milk
2 tablespoons
½ cup
6 cups, chopped
200 gms, grated
¼ teaspoon
Mango Essence
200 ml
Fresh Cream

How to make Mango Cheesecake

  • Dissolve the gelatin in ½ cup water over a pan of hot water. Blend together the grated paneer, MILKMAID Sweetened Condensed Milk, dissolved gelatin 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 in to 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.