Mango cheesecake is made from tropical fruit or king of fruits. This cheesecake can be made during summer when mangoes are easily available at home or markets. Its light and spongy dessert. This delicious dessert recipe is a no bake recipe and does not contain eggs and gelatin. Instead of gelatin you can use China grass/ agar agar which is vegetarian alternative but serves the same purpose as gelatin. This is not an easy recipe to prepare. Lot of patience is needed as there are three layers and each layer has to be prepared step by step. I have given detailed account of the recipe with pictures. One more improvisation I have done to make it more Indian, the cheese I have used is paneer /Indian cottage cheese which I prepared at home.

Mangoes are a low calorie fruit that is very high in fiber. It is a great source of Vitamins A and C. It also contains folate, iron, little calcium, vitamin E and B6. It improves eye sight, digestive health, immunity and lowers risk of certain cancers.

INGREDIENTS

  • Paneer(prepared from 500 ml milk)
  • Mango 2
  • Agar agar 2 tbsp+2tbsp
  • Fresh cream 3/4 cup
  • Butter 1 tbsp
  • Vanilla essence 1-2 tsp
  • Sugar 1/4 + 1/4 cup
  • Any Digestive biscuits 100 gm
  • Cupcake liners/ muffin molds 6

METHOD

Prepare the paneer from half a litre milk and keep it aside. How to make paneer recipe is already given in detail in earlier post.

In a blender add the digestive biscuits and powder it.

Melt the butter and add to the biscuit powder.

Mix butter and biscuit powder nicely. Keep the biscuit powder aside.

Take six cup cake molds, place each one inside a muffin mold tray. Divide the biscuit powder in six portions and add to each cupcake. Press it with a small spoon evenly. Keep it in the refrigerator. This is the bottom layer of cheesecake.

Wash, wipe and remove the skin and seed of the mangoes and put the flesh in a blender and make a fine smooth paste.

Divide this mango puree into two and keep it aside in two separate bowls.

In a blender add a bowl of mango puree, sugar, paneer and make a nice smooth mango paneer puree.

Wash 2 tbsp agar agar, drain the water. Heat 1/2 cup water and add agar agar in a deep vessel. On low flame, stir till agar agar dissolves in water completely.

In a large bowl add fresh cream and whip nicely.

Add the mango paneer paste, vanilla essence, 1/4 cup sugar (add according to the sweetness of mango and your taste)and incorporate it well. Add the agar agar and mix well.

Take out the muffin tray from the refrigerator. Add the above mango paneer paste to each mold till 3/4 th of the cup cake. Spread evenly the mango puree on top of the biscuit powder. Keep it back in the refrigerator. This is the middle layer of the cheesecake.

Wash 2 tbsp agar agar and drain the water completely. In a deep vessel add 1 cup water and 2 tbsp agar agar dissolve it on low heat.

Add the other cup of mango puree and 1/4 cup sugar( add according to your taste). Stir it nicely and turn off the heat before it bubbles. This should be of flowing consistency.

Take out the muffin tray from the refrigerator and pour on top of the second layer. Fill till top of the cupcake. Keep it back in the refrigerator till it sets. This is the top layer.

Once set , garnish on top with chopped nuts and serve chilled.

Categories: Cupcake, DESSERTS

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