This ULTIMATE mango cheesecake recipe is the only one you will ever need, I promise! This recipe makes the absolute BEST creamy mousse like cheesecake and is loaded with the fragrance and deliciousness of Apricot and mangoes.
Alphonso’s mangoes give this cake the absolute best flavor. However, if you can’t find both fresh/canned Alphonso mango, you can try using any other types of mangoes.
You can replace the mango pulp and fresh mangoes in this recipe with other fruits to make different flavors.
If you are using cookies or crackers, the important thing to remember is to pack down the cookie crumbs really well in your cake pan. You can use a flat-bottomed cup/glass to help with this.
Preparation time:1hr 30 minutes
Ingredients :
- 170g digestive biscuits
- 57g melted butter
- 1 cup mango puree
- 150g dried/fresh apricots
- 200ml orange juice
- 2 tbsp caster sugar
- 2 eggs
Preparation :
- Crush the digestive biscuits into smooth crumbs and reserve a tablespoon of biscuits for later use.
- Mix the rest of the biscuit crumbs with the melted butter. Press into the base of a loose-bottomed flan case and chill it for 30 minutes.
- Put the apricots and orange juice in a small saucepan and bring it to boiling for some time, cool the mixture for 15 minutes.
- Puree the apricots and mix with mango puree then spread two thirds of the puree over it.
- Pre-heat the oven to 375F.
- Mix the remaining fruit puree with the sugar and eggs.
- Bake the cheesecake for about one hour and ten minutes. Cool it for 10 minutes before removing from the tin and sprinkle with the reserve crumbs.
- Serve with fresh cream and mango.
Enjoy!!
Author : Fazlin Akbar (Photographer, Food Blogger)
Insta Handle : @faz4flavours
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