No Bake Mango Custard Cheesecake Recipe

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 - 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: