No Bake Mango Cheesecake

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dessert cake

This No Bake Mango Cheesecake is a complete and utter celebration of summer!

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Servings

12 Servings

Prep time

45 Minutes

Cooling Time

3 Hours

Calories

--- Kcal

Ingredients

BASE:

  • 200 g Marie Biscuits, gingernut or digestives
  • 100 g unsalted butter, melted
  • 2 tbsp white sugar
  • 180g white chocolate (optional)
  • 1 tbs coconut oil (optional)

MANGO:

  • 700 g mango flesh (2 large mangoes) (Note 1)

FILLING:

  • 4 1/2 tsp gelatin powder (Note 2)
  • 1/2 cup / 125 ml cold tap water
  • 500 g Philadelphia cream cheese, softened (2 blocks)
  • 2/3 cup / 150g caster sugar (superfine white sugar)
  • 300 ml whipping cream

MANGO JELLY:

  • 1 tsp gelatin powder (Note 2)
  • 1/4 cup / 65 ml cold tap water
  • 4 passionfruit or 170g tin passionfruit pulp

Directions

CAKE PAN:

  1. Use a 26 cm / 10" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
  2. Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
  3. Grease sides with butter and line with paper.

BISCUIT BASE:

  1. Blitz crackers into fine crumbs in a food processor.
  2. Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly - base only, not sides.
  3. Melt white chocolate and coconut oil in double boiler or microwave and spread over biscuit base

FILLING:

  1. Put water in a heatproof bowl. Sprinkle gelatin over surface (don’t dump in centre). Stir to partly dissolve. Set aside 5 minutes - it turns gelatinous.
  2. Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes.
  3. Place mango in food processor. Blitz until smooth.
  4. Measure out 3/4 cup and reserve for mango jelly, set aside.
  5. Add cream cheese, cream, sugar and gelatine mixture into food processor (2.5L/10 cup+ capacity). Blitz for 30 seconds or so until smooth.
  6. Pour into cake pan. Refrigerate 3+ hours until top is set.

MANGO JELLY:

  1. Pour water into bowl, sprinkle over gelatin. Set aside 5 minutes - it turns gelatinous. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
  2. Place reserved mango puree (from step 4 under Filling) and passionfruit pulp in a bowl. Pour over gelatin and whisk well.
  3. Pour over cheesecake filling. Tilt cake around to spread.
  4. Refrigerate 12 hours+.
  5. Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.

DECORATIONS:

Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped. Piled over the centre of the cheesecake. Top with more chopped mango and passionfruit pulp. Serve and relish in praises!

Notes:

  1. You’ll need 3 large mangoes for this recipe - 2 for the Filling / Jelly topping, and 1 for decorating. Or you can use 450ml / 15 oz mango puree (this is what 700g / 1.4 lb fresh mango purees into, ie volume pureed is less than the weight). I really like using Honey Gold mangoes for this because the flesh is a beautiful intense deep orange colour and it’s really sweet. But any mango will work - as long as it’s ripe! (Tip: Calypso mangoes which are prob the most mass produced / best value here in Australia look beautiful on the outside but are the least mangoey 🙂 )
  2. I use McKenzie’s Gelatin Powder which is sold at Woolies, Coles, Harris Farms etc in Australia. If you are using packet powder, measure it out using teaspoons. Key to using gelatin powder is to put water in a bowl with wide surface (not a jug) then sprinkle gelatin across surface. If you dump it, it clumps and you end up with lumps. Microwaving helps dissolve. If you end up with a few small lumps, that’s ok. Squish them against wall in attempt to dissolve them otherwise pick them out.