Among the few no-bake desserts, that's simple, healthy and with a little chocolate to surprise too in this Mango & Coconut Cheesecake recipe here.

MANGO AND COCONUT CHEESECAKE.

Ingredients.

2 cups mango puree.
1 cup coconut milk powder.
1 litre milk.
1 tsp vinegar.
20-25 crushed butter biscuits.
1 tablespoon chocolate powder.
1 tbsp melted butter.
1 tbsp gelatin.
3 tbsp castor sugar.
1/2 cup fresh cream.
1 cup hung yogurt.
Mango jelly for serving.

Method.

1. Heat milk in a deep non-stick pan and bring it to a boil. Add vinegar and mix till the milk is curdled.
2. Combine crushed biscuits, chocolate powder, melted butter in a bowl and blend well.
3. Transfer the biscuit mixture in a cake tin and spread it uniformly to make a layer. Keep it in refrigerator till cooled.
4. Strain the curdled milk through the muslin fabric so that the liquid and chenna separates. Tie the muslin cloth into a package so that the excess water is strained. Transfer the ready chenna on a plate and cool to space temperature.
5. Mix gelatin and 1/4 cup water in a bowl and reserve till it is soaked.
6. Put the chenna in a mixer container, add castor sugar and mix well. Add cream and continue to mix. Include mango puree, coconut milk powder, hung yogurt and mix once again. Include soaked gelatin and mix till smooth.
7. Put the ready mango-coconut mixture on biscuit mixture to make another layer. Refrigerator till it sets.
8. Demould the ready cheesecake, make a layer of mango jelly, cut into wedges and serve chilled.

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