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You are here: Home / baked / No Bake Mango Custard Cheesecake Recipe

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

I made this yesterday and it was superhit, loved it to the core..It was fresh, creamy, very mangoey..YUMMY IN ONE WORD..
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..

Hope you will give this a try and let me know how it turns out for you..


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 – 1/4 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 – 1/2 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:
First start by making the custard..
Take custard powder in a bowl
Add in little milk
Mix well and set aside
Take sugar in a sauce pan
add in milk
bring it to a boil
once it boils
add in the custard mix
keep mixing
it will get thick quite fast
add in vanilla essence
mix well
pour it into a bowl
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

I whipped some cream till it is thick 
Now take your other ingredients
Line a baking pan with plastic wrap and set aside
Take gelatin in a bowl, you can use agar agar
cover it with some water and let it soak for 5 mins
this is how it looks after 5 mins
take that in a sauce pan
heat gently till it is melted
now set aside to cool
now take butter in a sauce pan
melt it down
take biscuit in a blender
powder them finely
take them in a bowl
add in melted butter
mix well
spoon this into the baking pan 
Spread it evenly
chill it in fridge
Now take some beautiful ripe mangoes
Peel away the skin
chop them
take them in a blender
add in sugar
puree till smooth
now take the custard in a large bowl
add in mango puree
mix well
add in gelatin mix
mix again
add in cream
fold gently
all done
now take your biscuit base from fridge
spoon the custard filling in
chill till firm
peel off the plastic
and place it in a plate
chop some mangoes into small pieces
top the cake with mangoes
Enjoy
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Filed Under: baked, Biscuits, Cheese Cake, Recent Recipes

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!

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Comments

  1. Aruna

    May 27, 2015 at 1:41 pm

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

    Reply
  2. Aarthi

    May 28, 2015 at 2:16 am

    @Arunait will stay for 15 mins or so..

    Reply
  3. shaheeka khan

    May 28, 2015 at 2:56 pm

    looks so mouthwatering..must try it out 🙂

    Reply
  4. shaheeka khan

    May 28, 2015 at 2:58 pm

    looks so mouthwatering..must try it out 🙂

    Reply
  5. Anonymous

    June 7, 2015 at 3:00 pm

    does the china grass works?

    Reply
  6. Aarthi

    June 9, 2015 at 4:53 am

    @Anonymousyes it will work

    Reply
  7. Sabiha Firdaus

    June 10, 2015 at 5:19 am

    Please lat me know the measurement for china grass.

    Reply
  8. Aarthi

    June 10, 2015 at 5:30 pm

    @Sabiha Firdausu need 4 tsp of china grass

    Reply
  9. Jyothi Acharya

    July 5, 2015 at 10:03 am

    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

    July 8, 2015 at 5:12 am

    @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

    July 19, 2015 at 1:15 pm

    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

    July 20, 2015 at 5:44 am

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

    Reply
  13. Anonymous

    September 14, 2015 at 12:31 pm

    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

    July 14, 2018 at 1:28 pm

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

    Reply

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