Table of Contents

Mango Cheese Cake - No Bake

Ingredients

Cream cheese filling

Mango jelly

Procedure

  1. Pulse cookies in a food processor until you have fine crumbs.
  2. Pour melted butter over and pulse until mixture is well combined.
  3. Press into an even layer in to bottom of the pan.
  4. Chill in the refrigerator.

Cream cheese filling

  1. Mix the cream cheese, 50 g of sugar and vanilla.
  2. Mix in the yogurt and mango puree.
  3. Combine the gelatin and water and bloom 5 minutes.
  4. Microwave 15 seconds.
  5. Add 1 tbsp of cream cheese mixture to the gelatin and combine.
  6. Pour the gelatin mixture into the cream cheese mixture and combine.
  7. Mix the cream and sugar and whip until thick and foamy (60% before soft peaks).
  8. Fold the cream into the yogurt mixture set aside.
  9. Place the fresh mango into the pan distribute evenly on the cookie base. Leave 1/2“ between the mango and the side of the pan.
  10. Pour the yogurt mixture into the pan.
  11. Cover with plastic wrap and chill for thirty minutes.

Mango jelly

  1. In a bowl mix the water and gelatin.
  2. Mix and bloom for five minutes.
  3. Add sugar and stir to dissolve.
  4. Add mango puree and stir to combine thoroughly.
  5. Gently pour the mango mixture into the pan.
  6. Cover with plastic wrap and chill for three hours.

How To Remove From Pan

  1. Heat a damp towel folded lengthwise to fit the pan (steamer in a pot might work).
  2. Place the pan on a firm pedestal.
  3. Wrap the warm towel around the pan to heat the side and loosen the cake from the pan.
  4. Gently push the ring portion of the pan down to reveal the cake.