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Asian cuisine
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No-Bake Mango Cheesecake

No-Bake Mango Cheesecake
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Creamy mousse-like mango filling on a biscuit base topped with beautiful mango roses, it’s an indulgent dessert for guests or parties. This mango cheesecake is a great recipe to try during the summer mango season, fresh mangoes always work best.

Recipe
PRE TIME: 3 hr
COOKING TIME: 30 min
TOTAL TIME: 3 hr 30 min
4 SERVING
Ingredients:
  • Base -
  • 90 g Wheat biscuits
  • 4 g Butter
  • Filling -
  • 4 g Gelatin
  • 120 g Iced water
  • 210 g Fresh cream, whipped
  • 1 ea. Mango, diced
  • 235 g Cream cheese
  • 48 g Sugar
  • 80 g Mango puree (warm)
  • Topping -
  • 100 g Fresh cream, whipped
  • 8 g Sugar
  • 1 ea. Mango, sliced
  • Glaze
Directions:
1
Blitz wheat biscuits into fine crumbs in a food processor. Add butter and mix until combined.
2
Pour into a 15-cm diameter x 6-cm height mousse ring. Press down firmly - base only, not sides. Keep it refrigerated for 30 minutes to harden.
3
In a bowl of iced water, add gelatin to soften. Set aside 5 minutes.
4
Meanwhile, fill a big bowl with cold water. Float the second bowl over it, beat the fresh cream with a hand mixer until forming a soft peak.
5
In another bowl, add the soften cream cheese with sugar and mix well.
6
In a cup with warmed mango puree, mix in soften gelatin. Stir to combine.
7
Add the mango puree mixture to the cream cheese. Stir to combine. Then, add soft whipped cream and mix well. Stir in diced mango.
8
Pour over cheesecake filling in the prepared base ring. Tilt cake around to spread. Refrigerate 3 hours+.
9
Slightly melt the edges of the mousse ring with a steam towel or heat gun and then remove the mousse ring. After putting on a 6cm high Mousse cake film, add sugar to the whipped cream and apply whipped cream on top, and arrange the top.
10
Slice the mango into 1~2mm thick, then make a flower shape and decorate the top.
11
Glaze and decorate with leaves.
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