1 1/2 lb ladyfingers

Mango Cheesecake

16 oz cream cheese

1 1/2 cups heavy cream

2/3 cup sugar

3 large mangos, cubed, juices reserved

Jello Glaze

1 cup mango juice

1 oz gelatin powder, or agar agar

1/2 cup boiling water

1 tbsp rum, or triple sec, optional

Serving (Optional)

whipped cream

fresh mint sprigs

fresh berries


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Mango Cheesecake

Peel and dice mangos, reserving leftover juices in a small bowl.

In a medium bowl, beat cream cheese, cream and sugar together into a thick cheesecake pudding. Fold in mango chunks.

Dip each ladyfinger quickly into the reserved juice, and place around the edge of the springform pan. Then line the bottom of the pan the same way.

Pour mango mixture into springform pan, using a spatula to spread evenly until flat. Rap pan gently on work surface to flatten. Chill while making the finish.

Jello Glaze

Sprinkle gelatin on top of leftover juice, and wait one minute. Mix in boiling water and rum/triple sec, stirring slowly for one minute. Set aside 15 minutes to cool.

Once gelatin mixture is at room temperature to lukewarm, slowly pour over the back of a spoon to cover the cheesecake mixture completely.

Chill for one hour. Garnish with optional whipped cream, berries and mint. Serve and enjoy!

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