Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mini mango cheesecake. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mini Mango Cheesecake is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Mini Mango Cheesecake is something which I have loved my entire life. They are nice and they look fantastic.
Come and try these creamy no-bake mini mango lassi cheesecakes. These are speedy cheesecakes that you don't need to chill overnight. And who doesn't like mango lassi, or better yet. mini mango lassi cheesecakes!
To get started with this particular recipe, we must prepare a few ingredients. You can have mini mango cheesecake using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mini Mango Cheesecake:
- Make ready 6-7 Digestive biscuit
- Make ready 1/4 cup melted butter
- Take 140 gm cream cheese
- Prepare 1/2 cup powdered sugar
- Get 1/4 cup heavy whipping cream
- Take 1 cup mango pulp
- Prepare 1 tsp agar agar
- Make ready 1/2 cup water
- Take 1 fresh mango for garnishing
Be the first to review this recipe. When chilled, place mango pieces on top of cheesecakes. Melt jam just until liquid, strain and either brush or. While the cheesecakes are cooling, make a passion fruit and mango sauce for your plat and the top of the cheesecakes.
Instructions to make Mini Mango Cheesecake:
- Grind biscuits and butter together in a mixer to semi fine crumb mixture. In your serving dish (mini cheesecake molds or small glasses), put 2 tsp of this mixture and press it down with the help pf a spoon. This recipe will make around 5-6 mini cheesecakes. Keep the molds in fridge for 10 min to set this..
- In a bowl take cream cheese, sugar and whipping cream, blend ot well untill smooth.
- In a pan take 1/2 cup water and agar agar powder, heat it up untill agar agar dissolves. Close the heat and add mango pulp, stirr to mix everything properly. This is called Mango glaze.
- Pour half the mango mixture into the cream cheese mixture and blend it untill mixed properly. Now divide this mixture into the molds evenly. Fill the molds 3/4. Smooth it out and keep it in fridge for another 15 mins.
- Now pour around 3-4 tsp mango glaze on top of the cheesecake mixture and refrigerate them for good 7-8 hr.
- Demould them carefully. Cut thin slices of fresh mango and arrange them as a flower and decorate it on top of the cheesecake.
- Enjoy your Mini Mango Cheesecake with your friends and family.
Once cheesecakes are cooled, remove the metal liners carefully. Garnish each cake with warm mango-raisin chutney and fresh mint on the side. The smooth textures and flavors of this divine creamy tangy mango cheesecake are elevated with a perfect crumbly crust for a decadent treat. So light and refreshing, this dessert tastes like summer to me! Beat cream cheese and remaining sugar until blended.
So that’s going to wrap this up for this special food mini mango cheesecake recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
