Mini Mango Cheesecake Recipe by Food Fusion

iturn0image0Indulge in the tropical delight of Mini Mango Cheesecakes, a no-bake dessert that combines the rich flavors of mango and a creamy filling, all atop a buttery biscuit base. This recipe by Food Fusion offers a simple yet delectable way to enjoy mangoes in a refreshing treat.

**Ingredients:**

*For the Base:*

- 120 grams Peek Freans Marie Biscuits
- 60 grams melted butter

*For the Filling:*

- 300 grams yogurt
- 200 grams mango chunks
- 150 ml chilled whipping cream
- 30 ml condensed milk
- 1 teaspoon lemon juice
- ¼ teaspoon mango essence
- ½ teaspoon yellow food color (optional)
- 1 tablespoon gelatin powder
- 2 tablespoons hot water

**Instructions:**

1. **Prepare the Molds:**
- Wrap one side of 2.5-inch round cheese molds with cling film, place them on a tray, and set aside.

2. **Make the Biscuit Base:**
- In a chopper, add the Marie biscuits and process until finely crushed.
- Add the melted butter to the crushed biscuits and mix until well combined.
- Place approximately 30 grams of the biscuit mixture into each prepared mold, pressing firmly to create an even layer.
- Refrigerate the molds for 30 minutes to set the base.

3. **Prepare the Yogurt:**
- Place a sieve lined with muslin cloth over a bowl, add the yogurt, and tie the cloth securely.
- Hang the yogurt for 6-8 hours or until all the water has drained out, yielding about 100 grams of strained yogurt. Set aside.

4. **Make the Mango Puree:**
- In a blender, add the mango chunks and blend until smooth. Set aside.

5. **Prepare the Filling:**
- In a mixing bowl, beat the chilled whipping cream until stiff peaks form.
- Add the condensed milk and strained yogurt to the whipped cream and beat until well combined.
- Incorporate the mango puree, lemon juice, and mango essence into the mixture, beating until smooth.
- If desired, add yellow food color and mix thoroughly.

6. **Dissolve the Gelatin:**
- In a small bowl, combine the gelatin powder with hot water and whisk until fully dissolved.
- Add the dissolved gelatin to the mango mixture and beat until well incorporated.

7. **Assemble the Cheesecakes:**
- Transfer the prepared filling into a piping bag.
- Pipe the filling over the chilled biscuit bases in the molds, spreading evenly.
- Freeze the cheesecakes for 4-5 hours or refrigerate overnight to set.

8. **Serve:**
- Once set, remove the mini cheesecakes from the molds.
- Garnish with whipped cream, additional mango puree, and mint leaves as desired.
- Serve chilled and enjoy the tropical flavors.

This Mini Mango Cheesecake is a perfect dessert to celebrate the mango season, offering a creamy and fruity experience in every bite.

For a visual guide, you can watch Food Fusion's recipe video below:

videoMini Mango Cheesecake Recipe by Food Fusionturn0search0