Mango Cheesecake I tried for the first time, and ill definitely prepare this again and again. The creamy texture of cream cheese perfectly complimented with sweet tangy texture of the mangoes, the vermicelli base is unusually and give a good crunch to the base.
Lets get started, with recipe.
- 4 Medium mangoes (prepare the pulp in mixer)
- 1 & 1/2 cup heavy whipping cream
- 1 & 1/2 cup Cream Cheese
- 1/2 cup Castor Sugar
- 2 & 1/2 cups Vermicilli
- 5 Tbsp Butter
- 2 Tbspn Condensed Milk
- 4 Tbspn White sugar
- 1 Pack Mango Jelly (optional)
- 1 Pack Gelatin (optional)
Prepare the base -
Sauté the vermicelli with 2 tablespoon of butter until Brown.
Next add 2 tablespoon of condensed milk.
Arrange this in a cake tin while still hot, prepare the base and make sure your evenly spreading the base.
Bake the base for 1o minutes at 200 degrees, after baking, keep in refrigerator for chilling.
Prepare the cream base.
Take the whipping cream in chilled container and whip it with 1/2 cup of castor sugar until soft peaks.
Mix the cream cheese and 1/2 of mango puree. incorporate well.
Pour in this mango cream layer over the chilled vermicelli base, and place in refrigerator again
Prepare the mango jelly layer( homemade)
Use the remaining mango puree (1/2 cup approx), 3 tablespoon of butter and white sugar, and cook until dissolve.
Keep in refrigerator for chilling before pouring over the cheesecake(important, do not add the hot mango jelly over the cheese cake).
Allow it to set for 2 hours
That's it, mango cheese cake is ready to serve. Always serve it cool.
1- You can also use kunafa vermicelli for the base.
2- You can also use digestive biscuit for the base layer.
3- If you wish your cheesecake to be very firm, make sure your using gelatin in the mango cream layer (step -2), follow the box instruction for using the gelatin.
4- If you want to use ready mango jelly, follow the box instruction. prepare the jelly and por it after cooling it slightly.
5- If you like the cheeseckae to be more sweeter, you add more sugar in the mango jelly layer (around 6 tablespoon)