Regular readers of my blog should know by now that my family loves cheesecake (link to other cheesecake recipes on my blog), that I like trying new recipes — experimenting and tweaking — and that I am cheap. ALDI brand for me and extra points if the ingredients are on Special.
It’s almost summer here and that means more fruits available at the stores. I saw mangoes at a great price, so I grabbed two. Just two.
It’s also birthday season at the Yewnique Farm and my older daughter saw the mangoes and asked what my plans were for those golden pieces of tropical deliciousness. I told her I wasn’t sure yet. Later, while talking with my younger daughter, I wondered if a Mango Cheesecake might be a good idea for older daughter’s birthday. Younger daughter affirmed, “That’s what she told me she wanted!”
In case anyone is wondering, yes, we do eat fruits as they are. They don’t always get turned into cakes.
So, the hunt was on for a mango cheesecake recipe — or, recipes — and the wherewithal to be creative and make it mine.
Here’s what I came up with:
This recipe consists of three parts:
- a packet of sweet biscuits (like Marie), crushed to yield 2 cups
- 2/3 cup of melted butter
- Combine crushed biscuits and melted butter until well combined. Press firmly into base of a 22cm (9-in) spring form pan. Chill until firm.
- 2 Tbsp. gelatine, dissolved in 1/3 cup water (sprinkle gelatine over cold water, stir to combine, and then microwave on high for 45 seconds)
- 2 x 250g packet cream cheese, softened at room temperature
- 1 x 400ml can sweetened condensed milk
- 300 ml thickened cream (or Coconut Milk)*
- 1 1/2 mangoes, mashed. (RESERVE 1 heaped Tablespoon for Topping.)
- Beat cream cheese with electric mixer until smooth.
- Add sweetened condensed milk, thickened cream (or coconut milk)*, mashed mangoes, and beat until smooth.
- Add gelatine mixture and beat again until smooth.
- Pour into crumb base. Return to refrigerator and chill until firm. This will take several hours.
* I used cream for this recipe as that is what I had on hand. But, I’m pretty sure coconut milk would work just as well, if not better. Coconut and mango go really well together!
- 300 g water
- 1/2 tsp white agar-agar powder
- 40 g sugar
- 25 g unsalted butter
- 1 heaped Tablespoon mashed mango (Reserved from Filling section above)
- 1/8 tsp salt
Place Part 1 in a saucepan and let it sit for at least 30 minutes. Don’t stir, don’t beat, don’t heat. Just let it sit.
- 120 g thickened cream (or coconut milk)
- 35 g white hun kwee powder
Combine ingredients in Part 2 and put in refrigerator until ready to use.
- red and yellow food colouring to make orange (Suggestion: 2-3 drops of yellow for every drop of red)
- 1/2 mango, cut into slices
- Place saucepan containing Part 1 over low heat and stir agar-agar mixture till agar-agar powder dissolves. (Mixture is now very hot but not boiling.)
- Turn off heat. Add Part 2 (cream and hun kwee powder mixture). Stir thoroughly. Add red and yellow food colouring.
- Turn on heat to medium-low. Cook and stir agar-agar mixture till thick enough to coat sides of pot thinly. Turn off heat. Stir till residual heat dissipates. (Mixture should now be thick enough to coat sides of pot thickly but thin enough to flow smoothly.)
- Pour over cheesecake and chill until firm.
- Decorate cheesecake with slices of mango.