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Mango cheesecake
This delicious tropical mango cheesecake is a no-bake wonder making it a great dessert for entertaining Be sure to
gently fold in the whipped cream, so as not to knock out too much of the
air.
Ingredients
10 Granita or other plain, sweetened biscuits
120 g (1 cup) finely chopped walnuts
50 g unsalted butter, melted
2 ripe, firm mangoes, thinly sliced, to decorate
Filling
1 tbsp powdered gelatin
60 ml (¼ cup) warm water
2 x 250g blocks cream cheese, softened
220 g (1 cup) caster sugar
4 very ripe mangoes, flesh removed and coarsely pureed
500 ml (2 cups) thickened cream, whipped to soft peaks
Preparation
Chilling time: 3 hours
To make the filling, place the gelatin and warm water in a small bowl and stir until dissolved. Using an electric mixer on medium–high speed, beat the cream cheese until smooth. Add the sugar, reduce speed to low and slowly add the mango puree and combine well. Using a large metal spoon, gently fold in the whipped cream and slightly cooled gelatin mixture. Pour the mango mixture into the prepared tin. Decorate with thinly sliced mango and refrigerate for at least 2 hours before serving.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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