Mango Cheesecake (no bake)

If you want to surprise your loved one with a delicious and unusual dessert, then I offer a no-bake mango cheesecake recipe. A crispy biscuit base and an airy cream cheese layer with the addition of condensed milk with a delicate texture and a subtle sourness of lemon under a delicious mango puree confit. Perfectly tender, sunny, fragrant and very easy to prepare cheesecake. The perfect cheesecake choice for mango lovers and cold desserts.

Ingredients

• For the base:
• Cookies (or crackers) - 225 g
• Butter 82.5% (melted) - 100 g
• For filling:
• Mango puree (fresh or canned pulp) - 400 g
• Gelatin - 24 g
• Water for gelatin (cold) - 90 ml
• Cream cheese (room t ° C) - 450 g
• Cream 33-35% (cold) - 300 ml
• Condensed milk - 350 g
• Vanilla extract - 1 teaspoon
• Lemon juice - 2 tbsp. spoons
• Lemon zest - 1 tbsp. a spoon
• For mango confit:
• Gelatin - 10 g
• Water for gelatin (cold) - 60 ml
• Mango puree (fresh or canned pulp) - 300 g
• Water - 100 ml
• Lemon juice - 2 tbsp. spoons
• Sugar - 75 g
• For cream (for decoration):
• Cream 33-35% - 100 ml
• Powdered sugar - 2 tbsp. spoons

Directions

1. Preparing the base for the cheesecake.
2. Place the cookies in a blender or food processor and grind into small crumbs. (For the cheesecake base, you can use a cracker or your favorite cookie.)
3. Add the melted butter to the crushed biscuits and beat until the products mix well with each other.
4. We lay the edges of a detachable form 20 or 22 centimeters in diameter with an acetate film.
5. Put the resulting crumb into a mold and evenly distribute along the bottom. Then we tamp well with a glass or a special press to form salads. Then put the cookie base in the refrigerator for at least 30 minutes.
6. Preparing the mango filling. Mango fruits (4-4.5 pieces) are thoroughly washed, wiped dry and peeled.
7. Cut the mango pulp into small pieces, transfer to the bowl of a blender or food processor and grind to a smooth puree.
8. We measure out the required amount of mango puree, put the rest aside for the time being, we will need it to prepare the confit, that is, the top layer of the cheesecake.
9. Pour gelatin with cold water, mix well and leave for 10-15 minutes to swell.
10. Place room temperature cream cheese (I use mascarpone) in a large bowl and beat at medium speed with a mixer until creamy.
11. Add cold cream and beat until a homogeneous, fluffy and smooth mass is formed.
12. Add condensed milk, vanilla extract and beat until combined.
13. In the cream cheese mass, add most of the mango puree, lemon juice, lemon zest and beat until the products are combined.
14. Melt the swollen gelatin in a microwave oven or in a water bath.
15. Gradually add a few tablespoons of the creamy mango mass to the melted gelatin and mix until smooth.
16. Pour the gelatin mixture into the creamy mango mass and mix until smooth.
17. Pour the finished filling onto the prepared biscuit base and level it well (you can shake the mold a little so that the filling is distributed evenly).
18. Place the mango cheesecake in the refrigerator for about 1 hour to set.
19. Preparing the mango confit.
20. Pour gelatin with cold water, mix well and leave for 10-15 minutes to swell.
21. In a saucepan, combine reserved mango puree, water, lemon juice and sugar.
22. We put the saucepan over medium heat and, stirring constantly, cook until the sugar is completely dissolved. Bring the mixture to a boil and cook for another 1-2 minutes.
23. Remove the saucepan from the stove, add the swollen gelatin and stir until it is completely dissolved.
24. Then let the mango confit cool down a little at room temperature.
25. We take the cheesecake out of the refrigerator, pour the mango confit on top and spread it well over the entire surface.
26. We remove the mango cheesecake in the refrigerator for 4-5 hours or until completely solidified.
27. Before serving, prepare the cream to decorate the cheesecake.
28. In a small bowl, combine cold cream, powdered sugar and beat until strong peaks.
29. We take out the frozen cheesecake from the refrigerator, remove the detachable form, carefully run a thin knife along the side of the acetate film and remove it.
30. Put the whipped cream into a pastry bag fitted with a shaped nozzle.
31. Then decorate the top of the cheesecake with whipped cream.
32. No Bake Mango Cheesecake is ready.
33. Cut into portions and enjoy an incredibly tasty, airy, fragrant mango dessert.
34. Bon appetit and happy cooking!