The MANGO CHEESECAKE is an explosion of tropical freshness and creamy sweetness, perfect for delighting the palate during the warm months. This seductive dessert captures the juicy, fragrant essence of mango and turns it into an experience that will delight the senses and tickle the taste buds of anyone who tries it.
With its irresistible combination of velvety creaminess and tropical flavor, mango cheesecake is a true delight for the senses. Perfect to finish a special dinner or to impress guests on any occasion, this cheesecake will surely stand out with its refreshing taste and stunning presentation.
The important thing, as I also mention later, is to use very ripe mangoes to give the dessert a more pronounced flavor and a more attractive color.
Follow the recipe carefully and you will find the right balance that makes this dessert truly unique. And damn good…
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 8 Hours
- Preparation time: 25 Minutes
- Portions: 8-10 servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups Digestive biscuits (or plain cookies)
- 6 tbsp butter
- 14 oz spreadable fresh cheese (cream cheese)
- 1 cup cow's milk ricotta
- 1 cup powdered sugar
- 1 1/2 cups mango (pulp of one ripe mango)
- 1 tsp vanilla extract
- 3 sheets gelatin sheets
- 1 1/3 tbsp milk
- 1 1/4 cups mango (pulp of one ripe mango)
- 1/4 cup sugar
- 1 sheet gelatin sheet
YOU WILL NEED FOR THE MANGO CHEESECAKE
- 1 Ring mold adjustable cake ring
- 1 Bowl
- Electric hand mixer
- 1 Immersion blender
- 1 Saucepan
- 1 Small bowl
- 1 Food-grade acetate roll
- 1 Chopper
MANGO CHEESECAKE PREPARATION
The preparation of the MANGO CHEESECAKE is very easy.
Place the biscuits in a mixer and crush them finely. Add the melted butter and mix well. Place the adjustable stainless steel ring on the serving plate or line the base of a 20 cm springform pan with parchment paper and line the sides with acetate (if you don’t have acetate you can use a strip of parchment paper). Alternatively, use a 8-inch (20 cm) springform pan.
Pour the biscuit mixture into the pan and press it down firmly with the back of a spoon. Refrigerate for 30 minutes.
Peel the mango (make sure it is very ripe), cut it into pieces and place it in the bowl of the immersion blender. Blend until you obtain a smooth, homogeneous puree. If the mango is not sweet enough, add about 2 1/2 tbsp of powdered sugar before blending.
In a bowl place the cream cheese, ricotta, powdered sugar and vanilla extract. Work everything with electric beaters until you obtain a smooth, airy mixture.
Soak the gelatin in cold water for 5 minutes. Then squeeze it out, add it to the milk slightly warmed and dissolve it.
Add the mango puree and mix. Finally add the dissolved gelatin in milk and incorporate thoroughly.
Take the base out of the fridge, pour the cream mixture into it and level the surface. Return it to the fridge to set for at least 4 hours.
Soak the gelatin for 5 minutes.
Peel the mango (important that it is ripe), cut it into pieces and blend it. Place half of it in a small saucepan with the sugar and heat gently until the sugar dissolves.
Add the squeezed gelatin and let it dissolve. Add this mixture to the rest of the puree and mix thoroughly.
Cover the mango cheesecake with the lukewarm gelatin and return to the fridge for at least 4 hours. Ideally, prepare the dessert the night before so the gelatin can set well.
When ready to serve, decorate the mango cheesecake with mango cubes sautéed in a pan with a little sugar and some fresh mint.
TIP
For this recipe I recommend using very ripe mangoes both to give the dessert an orange color and, above all, for the sweetness.
