Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mini mango cheesecake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Mini Mango Cheesecake is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Mini Mango Cheesecake is something that I have loved my entire life.
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 begin with this recipe, we must first prepare a few ingredients. You can have mini mango cheesecake using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mini Mango Cheesecake:
- Prepare 6-7 Digestive biscuit
- Make ready 1/4 cup melted butter
- Take 140 gm cream cheese
- Make ready 1/2 cup powdered sugar
- Make ready 1/4 cup heavy whipping cream
- Take 1 cup mango pulp
- Make ready 1 tsp agar agar
- Take 1/2 cup water
- Make ready 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 exceptional food mini mango cheesecake recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
