Mini Mango Cheesecake (No-Bake)

Mini Mango Cheesecake (No-Bake)

Mini Mango Cheesecake (No-Bake) could be a baked or no-bake dessert. If you are not comfortable with baking, you can try this delicious no-bake dessert. Market is flooded with mangoes this season – so buy the best quality mangoes and prepare this summer special chilled Mini Mango Cheesecake (no-bake).

Mini Mango Cheesecake (No-Bake)

Corona pandemic resulted into an extended country-wide lockdown, resulting into huge economic losses to various sections of the society. Included in this are the farmers, who could not sell their produce through the regular supply chain. However, many innovated by directly selling to consumers. Among them have been mango farmers who came to our doorstep and sold at reasonable rates, creating a win-win situation for both them and the consumers. I hope this could continue. But, for the moment, I went ahead and regularly purchased sweet, tasty mangoes and have tried many mango-based dishes, which you are seeing in this blog…Mango Shrikhand (curd based dessert) , Ripe Mangoes Gojju/Curry, Eggless Mango Mousse and Mangoshake (aamras).

Coming back to mango cheesecake – this dessert requires cream cheese Homemade Cream Cheese, whipping cream, sugar, mango puree and agar-agar or gelatine. I don’t use gelatine as I am vegetarian, but I couldn’t get agar-agar powder or china grass. If you don’t have whipping cream at home, you can use Amul dairy milk cream. But along with Amul milk cream, you will need agar-agar powder. It will help in setting the cheesecake.

Caster sugar is considered  best for cheesecakes as it keeps the cheesecake smooth and creamy. But we can powder granulated sugar and sieve it in a very fine sieve so that there are no granules. Sugar quantity would depend on how sweet is mango puree. After mixing everything together, taste the batter once. If required, add some more powdered sugar and very gently fold in the batter.

Usually, for cheesecake, digestive/ marie cookies/graham crackers are used. But as I had butter cookies, I used them. As butter cookies have high concentration of butter, I reduced the quantity of butter while mixing in cookies crumb.

Mini Mango Cheesecake (No-Bake)

I have Khoya Cheesecake (fusion dessert)  and Coconut Cheesecake recipes too in the blog. If interested, take a look.

Ingredients:

cookie crust

Cookies 100gm

Butter 20 gm

Filling

Cream cheese 200 gm

Powdered sugar 1/3 cup

Whipped cream 100 gm

Mango puree 100 gm

decoration

Round mango slices

Little bit more mango puree

Process:

Crush cookies in a zip lock bag and keep cookies crumb in a bowl. Add melted butter and mix nicely.

In 6 tiny bowls or small glasses spread cookies crumbs evenly and press nicely with the help of back of measuring spoon. Keep them in the fridge for half an hour so that crumbs become firm.

Prepare mango puree and keep it in the fridge.

Whip up cream cheese till it is smooth and then start adding caster sugar in small portions. You can reduce or add sugar as per your taste bud. Keep this ready cream cheese in a separate bowl.

Whip up whipping cream in a separate bowl. If you are using Amul milk cream, you have to add caster sugar also in small batches. Sugar is not required if you are using non dairy whipping cream.

Add mango puree in cream cheese and mix it.

Now mix this cream cheese batter in whipping cream by folding it gently with a spatula.

By now cookie crumbs must have settled down firmly – take out the bowls from the fridge and evenly spread cream cheese in all the bowls. Leave some space on the top of the bowl for mango puree.

Mini Mango Cheesecake (No-Bake)

Keep these bowls in the fridge for 3-4 hours so that cheesecake settles down. Once settled, take the bowls out and evenly spread fresh mango puree.

See how these cheesecake bowls got brighten up!

Mini Mango Cheesecake (No-Bake)

Keep them in the fridge again for the puree to be chilled and add small pieces of mango just before relishing.

Isn’t this such a tempting summer dessert!!!

Mini Mango Cheesecake (No-Bake)

 
Eggless Mango Mousse

Eggless Mango Mousse

Mousse is a French dessert which contains eggs, whipping cream, sugar and stabilizing agent. Egg whites and yolk provide volume and airy texture to mousse. So can’t someone prohibited from eggs or follows a vegetarian diet taste this delicious dessert? Of course! We can prepare a complete Eggless Mousse and as summer is here we are going to add the flavour of mangoes and prepare Eggless Mango Mousse.

Eggless Mango Mousse

I would strongly recommend you to prepare this rich, airy, creamy eggless dessert for two reasons:

The first best part about this eggless mousse recipe is that it doesn’t contain a long list of ingredients. So during the ongoing lock down, this two ingredients recipe is perfect for relishing the dessert with mango flavor.

The second best part is that the preparation of eggless mango mousse is very simple and hassle free. What complex process could be there with just two ingredients?

Eggless Mango Mousse

Many of us are stressed out staying indoors courtesy the lock down – I am sure this light, airy and completely fuss free dessert will definitely cheer you up! 

I have used Alphanso (Hapus) mangoes for preparing the puree. As mangoes were very sweet, I didn’t add additional sugar in puree. I will strongly suggest to use fresh mango fruit puree here. Fresh fruits have natural goodness of flavor and aroma. But if you are not able to get mangoes in your city, use tinned mango puree.

Eggless Mango Mousse

I have used Tropolite non dairy whipping cream and it doesn’t require additional sugar. In India we don’t get good quality dairy based whipping cream. But if you want to use dairy whipping cream, then try red pack of Amul whipping cream. This cream takes a long time to get soft peaks while whipping – so you need to add agar agar powder to stabilize the cream.

I have a few more mango based dishes in the blog. You can take a look at them also. 

Kachhi keiri ka pana/panna (raw mango beverage)

Ripe Mangoes Gojju/Curry

Mangoshake (aamras)

Nowadays we get mango flavored essence also in the market. If you are using the essence, then you can reduce the quantity of mango puree. 

Ingredients :

Whipped cream 2 cups

Mango puree 1 cup

Process:

In a chilled bowl whip up cream till it reaches slightly more than soft peaks. Measure two cups of whipped cream and keep it in a separate bowl and place it in the fridge along with extra whipped cream.

Wash, peel, cut mangoes and prepare puree in a mixer. Measure 1 cup puree and keep it separate. Place the rest of the puree in the fridge. We will use it later.

Take out the bowl of two-cups whipped cream from the fridge. Using a rubber spatula, fold gently one cup of mango puree in it.

If you want to get bright yellow colour in mousse, you have to add edible colour. I didn’t add, as I wanted to keep it simple yet full of flavor.

Once whole mango puree is mixed into whipped cream, fill this into piping bag. Fill the extra whipped cream and extra mango puree also in two separate piping bags. Using piping bags are not compulsory, but it makes the work slightly easier and less of a mess.

Pour small quantity of white whipped cream in a glass or bowl. Next, fill the glass with mango mousse.

Finally, spread the plain mango puree on the top.

How pretty it looks!!

Eggless Mango Mousse

Keep these glasses in the fridge for at least 2 – 3 hours before serving!

Eggless Mango Mousse