Fresh ripe mangoes are used to make this light and
refreshing cheesecake. This is delightfully delicious dish and can be enjoyed
by just about everyone.
Ingredients serve 8
Crust
1 cup graham cracker squares, crushed (or marie biscuits)
¼ cup sugar
1/3 cup melted unsalted butter
Filling
1 1/2 cup cream cheese at room temperature
2 tsp cornstarch
3/4 cup sugar
1 large ripe mango
For the Mango Glaze
1 mango (1/2 cup), peeled, chopped and pureed
2 tbsp water
2 tbsp sugar
1 tbsp lime juice
For Garnish
8 thin mango slices
Few mint leaves
Method
Crust
Preheat oven to 175 degree C.
Add broken graham crackers, sugar and butter to a food processor. Mix well until looks nicely crumbled, takes approx. 30 seconds.
Place graham cracker mix into a 9” pie plate, spread evenly and press down firmly.
Bake at 175 degree C for 6 minutes, on the medium rack.
For the Mango Glaze
Place all the ingredients for the glaze in a saucepan and cook over medium heat. When it begins to boil, reduce the flame and cook for 3 to 4 minutes more. Allow to come to room temperature and then spread the glaze over the cheesecake with a spoon. Allow the glaze to set over the cheesecake for 2 to 3 hours or more before slicing it. Allow the cheesecake to set for an hour or so before spreading the glaze over it.
Filling
Prepare mango by peeling and chopping into chunks.
Add mango chunks, cream cheese, sugar, and cornstarch to the food processor. Mix for 20 seconds, until it is smooth in texture. Do not mix for too long.
Crust
1 cup graham cracker squares, crushed (or marie biscuits)
¼ cup sugar
1/3 cup melted unsalted butter
Filling
1 1/2 cup cream cheese at room temperature
2 tsp cornstarch
3/4 cup sugar
1 large ripe mango
For the Mango Glaze
1 mango (1/2 cup), peeled, chopped and pureed
2 tbsp water
2 tbsp sugar
1 tbsp lime juice
For Garnish
8 thin mango slices
Few mint leaves
Method
Crust
Preheat oven to 175 degree C.
Add broken graham crackers, sugar and butter to a food processor. Mix well until looks nicely crumbled, takes approx. 30 seconds.
Place graham cracker mix into a 9” pie plate, spread evenly and press down firmly.
Bake at 175 degree C for 6 minutes, on the medium rack.
For the Mango Glaze
Place all the ingredients for the glaze in a saucepan and cook over medium heat. When it begins to boil, reduce the flame and cook for 3 to 4 minutes more. Allow to come to room temperature and then spread the glaze over the cheesecake with a spoon. Allow the glaze to set over the cheesecake for 2 to 3 hours or more before slicing it. Allow the cheesecake to set for an hour or so before spreading the glaze over it.
Filling
Prepare mango by peeling and chopping into chunks.
Add mango chunks, cream cheese, sugar, and cornstarch to the food processor. Mix for 20 seconds, until it is smooth in texture. Do not mix for too long.
How to proceed
Pour the mixture over the pie crust and bake for 35 minutes at 175 degrees C. The surface should look dry and cooked.
Let the cheesecake cool and then refrigerate for at least 2 hours before serving.
Pour glaze and garnish with mango slices.
Tips
If using Marie biscuits then reduce the amount of sugar in crust.
If transferred out of the oven too quickly, the cheesecake could crack so allow it to sit in the oven (turned off) for sometime
Adding a teaspoon of corn flour to the cheese cake batter prevents the cake from cracking.
Pour the mixture over the pie crust and bake for 35 minutes at 175 degrees C. The surface should look dry and cooked.
Let the cheesecake cool and then refrigerate for at least 2 hours before serving.
Pour glaze and garnish with mango slices.
Tips
If using Marie biscuits then reduce the amount of sugar in crust.
If transferred out of the oven too quickly, the cheesecake could crack so allow it to sit in the oven (turned off) for sometime
Adding a teaspoon of corn flour to the cheese cake batter prevents the cake from cracking.
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