This No Bake Mango Cheesecake is a complete and utter celebration of summer.A creamy mousse-like cheesecake loaded with mangoes and is surprisingly straightforward to make with your food processor.
STEP 2.Grease the 4inch round ring with butter and place it on a tray.Grind the digestive biscuits and in the melted butter until combined together.
STEP 3.Transfer the mixture into the ring and use a spoon to flatten it down to form the base.chill in the refrigerator for minimum 5 hours
To make filling
Soak the gelatin in the water and set aside.
Make a ganache using 20 gm of fresh cream and 40 gm of white chocolate.
Beat the mascarpon cheese in a bowl until it is soft and fluffy.
Add condensed milk and ganache,one after the other.Add MANGO PUREE fold in whipped cream.Heat the bloomed gelatin in a microwave for 5-10 seconds until it melts.
Add it to the cheesecake filling immediately and mix well.pour the cheesecake filling batter over the chilled base and refrigerate it again for some hours.
Demould with the help of a knife releasing the sides of cheese cake and serve chilled.
Nutrition value
-44
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
Fat
< 1g
Protein
< 1g
Carbs
< 1g
Fiber
< 1g
MacroNutrients
Carbs
< 1g
Protein
< 1g
Fiber
< 1g
Fats
Fat
< 1g
Vitamins & Minerals
Calcium
< 1mg
Iron
< 1mg
Vitamin A
< 1mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
< 1mcg
Vitamin B12
< 1mcg
Vitamin C
< 1mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
< 1mg
Manganese
< 1mg
Phosphorus
< 1mg
Selenium
< 1mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment