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    Home

    No Bake Mango Custard Cheesecake Recipe

    May 27, 2015 By Aarthi 14 Comments

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    Mango cheesecake, i can never skip making one of those whenever mangoes are in season. Mangoes are in season now and when i was planning to make them, i thought to give a different take on those. I had some custard leftover from my trifle recipe, so i thought of using those.
    Similar Recipes,
    Mascarpone Cheesecake
    Strawberry Cheesecake
    Mango Cheesecake
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    I made this yesterday and it was superhit, loved it to the core..It was fresh, creamy, very mangoey..YUMMY IN ONE WORD..
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    This recipe is pretty simple to make, you just need few ingredients. But the result is so worth it. You will be finding excuses to make this again and again..
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    Hope you will give this a try and let me know how it turns out for you..
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    Preparation Time : 30 mins
    Cooking Time : 15 mins
    Cooling Time : 2 to 3 hours
    Serves : 6 to 8

    Ingredients:

    Mangoes - 1 large peeled and chopped finely for decorating
    Gelatin - 1.5 tblspn ( if you use agar agar, use 3 tblspn)
    Cold Water - ¼ cup
    Cream - 1 cup ( I used 25% fat fresh cream)

    For Mango Custard:
    Custard Powder - 1.5 tblspn ( i used storebought vanilla flavour)
    Milk - 1 cup / 240 ml
    Vanilla Essence - 1 tsp
    Sugar - 2 tblspn

    For Biscuit Base:
    Digestive Biscuits - 8 to 10 ( you can use marie biscuits)
    Butter - 4 tblspn melted

    For Mango Puree:
    Mangoes - 2 medium size peeled and chopped
    Sugar - ½ cup

    Method:

    Start by making the custard, because it has to cool down.Take Custard powder in a bowl and add some of the milk. Mix well so no lumps are formed. Set aside. Take the remaining milk and sugar in a sauce pan and bring it to boil, add in the custard mix and keep cooking till it gets thick. Take it off the heat and add in vanilla. Mix well. Pour this into a bowl and cover with plastic wrap, make sure the wrap touches the top layer of the custard so a hard skin don’t form on the custard. Chill this in fridge till cold.

    Now take a round baking pan and line it with plastic wrap. Set aside.

    Now lets make the biscuit base. First take butter in a sauce pan and melt it down. Take biscuit in a blender and powder it finely. Transfer it to a bowl and add in butter. Mix well. Spoon this into the plastic lined pan and spread it evenly using a spoon. Put this in fridge to chill till you make the custard.

    Now make the Cheesecake filling. First take gelatin and add in cold water. Mix well. Set aside so it softens. Now take this in a a sauce pan and melt it gently till the gelatin is completely melted. Set aside. Take cream in a bowl and whip it till thick. Set aside.Take mangoes in a blender, add in 3 tblspn sugar and puree them. Set aside.

    Take the cooled custard in a bowl, add in mango puree, gelatin and cream. Fold gently. Spoon this over the biscuit layer and chill this for 2 to 3 hours in fridge.

    Now take it out from fridge and remove it carefully from the tin with the help of plastic wrap and peel away the plastic. Now place this in a plate and top with fresh mango pieces.

    Slice and serve.

    Pictorial:
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    First start by making the custard..
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    Take custard powder in a bowl
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    Add in little milk
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    Mix well and set aside
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    Take sugar in a sauce pan
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    add in milk
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    bring it to a boil
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    once it boils
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    add in the custard mix
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    keep mixing
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    it will get thick quite fast
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    add in vanilla essence
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    mix well
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    pour it into a bowl
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    cover with some plastic wrap and make sure the wrap touches the
     top layer of the custard so it doesn't forms a thick skin
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    I whipped some cream till it is thick 
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    Now take your other ingredients
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    Line a baking pan with plastic wrap and set aside
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    Take gelatin in a bowl, you can use agar agar
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    cover it with some water and let it soak for 5 mins
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    this is how it looks after 5 mins
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    take that in a sauce pan
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    heat gently till it is melted
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    now set aside to cool
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    now take butter in a sauce pan
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    melt it down
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    take biscuit in a blender
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    powder them finely
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    take them in a bowl
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    add in melted butter
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    mix well
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    spoon this into the baking pan 
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    Spread it evenly
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    chill it in fridge
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    Now take some beautiful ripe mangoes
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    Peel away the skin
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    chop them
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    take them in a blender
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    add in sugar
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    puree till smooth
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    now take the custard in a large bowl
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    add in mango puree
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    mix well
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    add in gelatin mix
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    mix again
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    add in cream
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    fold gently
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    all done
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    now take your biscuit base from fridge
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    spoon the custard filling in
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    chill till firm
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    peel off the plastic
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    and place it in a plate
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    chop some mangoes into small pieces
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    top the cake with mangoes
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    Enjoy
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    « Plum Custard Trifle Recipe / Fruit Trifle Recipe
    Agathi Keerai Poriyal Recipe / Stir - Fried Spinach with Garlic & Coconut »

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Aruna

      at

      Wow! Will definitely try this weekend.. One doubt Aarthi.. How long does the cake remain intact once out of fridge?

      Reply
    2. Aarthi

      at

      @Arunait will stay for 15 mins or so..

      Reply
    3. shaheeka khan

      at

      looks so mouthwatering..must try it out 🙂

      Reply
    4. shaheeka khan

      at

      looks so mouthwatering..must try it out 🙂

      Reply
    5. Anonymous

      at

      does the china grass works?

      Reply
    6. Aarthi

      at

      @Anonymousyes it will work

      Reply
    7. Sabiha Firdaus

      at

      Please lat me know the measurement for china grass.

      Reply
    8. Aarthi

      at

      @Sabiha Firdausu need 4 tsp of china grass

      Reply
    9. Jyothi Acharya

      at

      The gelato u have used is a non-veg one? I use veg gelatin. I let it rest for five minutes . I put in a pan and tried to dissolve it slowly but it went on getting hard.can u help?

      Reply
    10. Aarthi

      at

      @Jyothi Acharyayes it is a non veg one. add more water and heat it gently so it will melt down

      Reply
    11. Peaches - The Silent Chatter Box

      at

      Hi Aarthi. Lovely recipe. I am your avid follower and a big fan of your cooking. Thank you for posting lovely understandable recipes.
      When I used well melted Agar, once it cooled agar came separately like plastic. Where did I go wrong? Please advice.

      Reply
    12. Aarthi

      at

      @Peaches - The Silent Chatter Boxi think then u didn;t mix it properly with the filling

      Reply
    13. Anonymous

      at

      mmmm... yummyyyyy...Cheesecake is my all time favorite and so I always try to add variety to it. I don't use eggs in my cheesecake. Here is what I made.. http://goo.gl/bSgUSX

      Reply
    14. Karishma

      at

      Hi arti.wgich company fresh cream is this is it normal Amul cream

      Reply

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