The mango season is here and the markets are busy stacking up the first harvest of the season. I love to walk around these markets or supermarket counters where a variety of mangoes gets stacked up. It instantly takes me back to my school days, waiting for the final exam to get over for the summer vacations to begin and no summer vacations were complete without mangoes. It would either be mango juice or shake, mango ice cream or even eating raw mango dipped in salt, chilli powder and oil.
I remember my mom calling in between the cousin banter to come downstairs and there on the dining table would either be the golden yellow mango slices or 6-10 glasses of mango juice that she’d have prepared for us and we’d drink it till the last drop falls off the glass into the mouth. Those where the times..!!
For me mango isn’t just a yummy fruit, it brings about lots of childhood memories, the vibe of summer vacation and my mom’s love. So this mango season, since we all have grown up, here is a more refined version, the mango cheesecake. I hope you all will try making it and hope it brings together that summer vacation vibes back.
Prep Time : 1 Hour
- Cream Cheese: 250 gm
- Cream: 170 gm
- Sugar: Half a cup
- Mango Puree: 3/4 of a cup
- Gelatine: 1 Tbsp (vegetarians can use its veg alternative i.e., agar agar or china grass)
- Hot water: 1/4 of a cup
- Digestive Biscuit crumbs: 2 cups
- Unsalted butter, melted: 75 gm
- Crush the digestive biscuits on a mixer grinder.
- Add the melted butter and mix it together till the mixture comes together.
- Add the mixture into a glass mould and press it using a spoon till a thin layer is formed and keep it in the fridge while preparing the rest of the cake.
- Mix the cream cheese, cream and sugar in a bowl untill its well combined. Its better to use a whisk to get the right creamy consistency.
- Add a tbsp of gelatine into 1/4 cup of hot water and stir it till its completely dissolved.
- Add the gelatine water into the mango puree and stir well.
- Keep half of the gelatine mixed mango puree aside and add the rest into the cream cheese mixture and stir gently until well combined.
- Pour this mixture on into the glass on top of the biscuit base and keep it in the fridge for another 20-30 mins depending on the time it takes to set.
- Once set, add the kept aside mango puree on top of the cream cheese gently till it forms a thin layer.
- Refrigerate overnight and serve chilled.
Recipe inspired from Nag’s Kitchen.