As the name recommends, this is a delicious, no bake mango cheesecake. However, this one here is a layered and served in an unique way.

NO BAKE MANGO CHEESECAKE

Components

Italian lady fingers (savoiardi) as required
Mango juice for dipping
3/4 cup cream cheese
3/4 cup hung yogurt
1 1/2 cups mango pulp
1/4 cup condensed milk
1/4 cup powdered sugar
3 tablespoons melted veg gelatin
1 cup whipped cream + for piping
90 grams veg mango jelly mix

Approach

1. Dip savoiardi in mango juice and line it on the edges and the bottom of a 7 inch loose bottom cake tin.
2. Take cream cheese in a big bowl, include hung yogurt and mix till smooth and well integrated. Add mango pulp and condensed milk and blend well.
3. Include powdered sugar and blend well. Stir in veg gelatin till well combined.
4. Add the whipped cream and carefully fold in till well integrated. Transfer the mix into the ready cake tin and spread it equally. Cool this for 3-4 hours or till set.
5. Take veg mango jelly mix in a bowl. Include 1 cup cooled boiled water and mix till the jelly mix is melted completely.
6. Pour this jelly mix on to the set cheesecake and location it back in the refrigerator for 2-3 hours or till set.
7. Heat the sides of the cake tin with the help of a blow torch, carefully de-mould the cake and location it on a serving plate. Pipeline out whipped cream on to the inner edges of the cheesecake. Cut into wedges and serve.

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