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
< 1 g Fat
< 1 g Protein
< 1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
-3 g
Protein
-2 g
Fiber
-0 g
Fats
Fat
-3 g
Vitamins & Minerals
Calcium
-37 mg
Iron
-0 mg
Vitamin A
-6 mcg
Vitamin B1
-0 mg
Vitamin B2
-0 mg
Vitamin B3
-0 mg
Vitamin B6
-0 mg
Vitamin B9
-8 mcg
Vitamin B12
-0 mcg
Vitamin C
-1 mg
Vitamin E
-0 mg
Copper
-0 mcg
Magnesium
-4 mg
Manganese
-0 mg
Phosphorus
-34 mg
Selenium
-2 mcg
Zinc
-0 mg
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
