Mango cheese cake

Mango cheese cake is one of my best and favourite dessert from the first time I tasted.  Though there are so many recipe we can make with mango I love cheese cake to my core. With crunchy biscuit base, creamy cheese filling and chewy jello along with some fresh fruits on it top woo – ohh !!! No words to describe …Its amazing one.. I tasted this mango cheese cake for my friend birthday and from that moment I fell in love on this cheese cake. Though the one I tasted was made with sponge cake, I tried with biscuit base. It was awesome then the one I tasted. So here is my recipe.

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For Biscuit Base:
Digestive Biscuits – 12
[You could use any biscuits of your choice]
Butter – ¼ cup melted

Cream cheese filling
Cream cheese – 200g
Sweetened condensed milk – 100 ml
Whipped cream – 200 ml 
Gelatine – 1 tbsp
Hot water – 2 tbsp [ to dissolve geletine]
Mango puree – ¾ cup

For Mango glaze
Mango juice – 180 ml
Geletine – 1 tsp
Hot water – 1 tbsp [ to dissolve geletine]

For Decoration :
Apple and Grapes [ seedless] – chopped.
Powdered sugar – 2 tbp


For Biscuit base

Grease your spring form pan with butter and set aside.
Add biscuits into blender and blend them coarsely. Add melted butter into biscuit powder, mix well until well combined.

Transfer into greased spring form pan, spread all aroung evenly without gap and using flat surfaced bowl or glass, just  press them down to make it into strong base.
Cover it with cling wrap [ must] and refridgerate for 1 hour.

Cream cheese filling:

Choose fresh and juicy mango with more sweetness and less sourness. Remove skin and grind the pulp into smooth puree.
Add geletine [ or agar agar powder] into hot water and let it to sit for 1 minutes till it completely dissolve.

Mean while, cream your cream cheese until soft and smooth and add condensed milk, mango puree. Give it a mix and add gelatin mixture and mix once again.
Finally add whipped cream and gently fold and mix until well combined.

Pour this mixture into biscuit base evenly, cover with cling wrap and refrigerate  for 5 hours. [Setting creamcheese filling long time helps to get nice texture.]

Mango glaze and decoration
Mix geletine into hot water and once it is completely dissolved, add it into mango juice. Mix it well and pour it over the cream cheese filling that’s been in the refrigerated for 4-5 hours.
Cover with cling wrap and again refrigerate for 2 hour and that’s it.
Now your delicious and beautiful looking mango cheese cake is ready to enjoy. Top it with some chopped apple grapes or strawberry and blueberry .
Finally sprinkle powdered sugar over it to gice nice snowy look.

That’s all. Cut into your desired way and enjoy. Great to make for party and get together. I am sure your friends and guests would say thumps up for you!!!

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Thanks and happy cooking

Deepa Suresh

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