When you have over 10 mango trees in your house , you feel blessed. In the mango season you see all those mangoes on the trees and feel, “Wow!! It’s gonna be so much fun!!” And once those mangoes are plucked you have so many that you don’t know what to do with them. I am in such a situation these days. Even after distributing so many I still have a refrigerator full of mangoes. The situation is such that even if my daughter asks for a banana, I cut a mango for her!
I’ve made ice cream, slush, shake, mousse and cheesecake.... all with mangoes.
Cheesecakes are fairly easy to make and taste delicious. A little prior prep is all it takes. I make cream cheese at home. Click on the link to know how.
Also, this time I used small pie dishes to set the cake just so we don’t polish off the entire cake in one go and feel guilty later 😆
Some prep needs to be done. Firstly, prepare the cream cheese. I used 1 ltr of milk to get the Paneer and added hung curd that was half the amount of Paneer to prepare cream cheese for this cake. Pulp some mangoes. Sprinkle 2 tsp gelatin over 4 tsp of water and keep aside to set.
Crush a packet of digestive biscuits and pour some melted butter on it. Mix and cover the base of your dish with the biscuit and butter mix. Press nicely and keep it in refrigerator.
Taken softened cream cheese in a bowl and whisk it well. Add around 100 ml of thick cream and mix it well. Add approximately 1/3 tin of condensed milk and whisk. Now add mango pulp, mix and check for sweetness. Add more condensed milk if needed. Melt the gelatin over a double boiler and add in the filling mix. Mix everything well. Pour this filling over the set biscuit base and refrigerate it to set. Decorate with some mango cubes or slices and serve.
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