BhavnaNo bake, no Gelatin Mango cheese cake is a fruity, delicious treat. This mango cheesecake is extremely creamy and smooth. It has a lovely tropical mango flavor and a soft tangy fragrance.
To prepare no bake cheesecakes, I use Agar. Agar (pronounced /ˈeɪɡɑːr/, US: /ˈɑːɡər/) or agar-agar is a jelly-like substance, obtained from algae. In India, it is known as China Grass. Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative(due to high fiber popular among weight watchers), an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.
Mango Cheesecake
Ingredients
FOR THE CRUST
- Cracker crumbs 1 1/2 Cup (24 tbs)
- Unsalted butter 1/2 Cup (8 tbs)
FOR THE FILLING
- Mango puree 1 Cup (16 tbs) (Made from 2 Ripe Mangoes)
- Gelatin 3 Tablespoon (Agar Powder for vegetarian diet)
- Water/Fresh fruit juice 1 1/2 Cup (24 tbs)
- Yellow food color 3 Drop
- Red food color 1 Drop
- Cream cheese 8 Ounce
- Plain greek yogurt 1 1/2 Cup (24 tbs)
- Sugar 1 Cup (16 tbs)
- Salt 1/4 Teaspoon
FOR THE MANGO GLAZE
- Mango puree 1 Cup (16 tbs) (Made from 2 Ripe Mangoes)
- Sugar 1 Cup (16 tbs)
- Yellow food color 2 Drop (1 or 2 Drops)
FOR DECORATING THE CHEESECAKE
- Blueberries 6 Medium
- Strawberries 2 Medium
- Mint sprigs 2 Medium
Things You Will Need
- 1. 9- inch Baking pan (or two small baking pans)
- 2. Electric hand blender
Instructions
- GETTING READY
- To prepare the base:
- 1. Take a saucepan, heat it on medium heat, add butter. When the butter melts, turn off the stove and add cracker crumbs. Mix well.
- 2. Take a 9-inch baking pan or 2 small baking pans. (Chef uses 2 small pans)
- 3. Divide the breadcrumbs mix in two equal portions and fill the base of both the small baking pans. Press tightly to the base of the pans. Set aside.
- To prepare the mango puree:
- 4. Chop two ripe mangoes into fairly big chunks. In a blender, blend until smooth. Set this prepared mango puree aside.
- MAKING
- To prepare the Agar-Juice mix:
- 5. Heat a saucepan on high heat. Add water or fresh fruit juice. (Do not use ready-fruit juice. Chef uses a mix of water and fresh orange juice).
- 6. To the juice add agar powder, stir to combine well and cook for 5 minutes. After 5 minutes, turn off the stove and set aside the thickened juice mix.
- 7. Add the prepared mango puree immediately to this juice mixture, stir to mix well. If you do not add other ingredients to agar mixture quickly, it will start settling so be little quick here. If you are not fast enough, prepare other stuff first and then prepare agar mixture.
- 8. Add 2 - 3 drops of yellow food color and 1 drop of red food color, stir and mix everything well.
- 9. Take a large mixing bowl. Add cream cheese and Greek yogurt, using a hand blender, blend to combine both.
- 10. Add sugar (add 1/2 cup, whip/blend well, then add the other half and whip again until well combined).
- 11. Pour the mango puree and fresh juice mixture into this cream cheese mix, using the blender combine well.
- 12. Once done, fill the prepared baking pans with this filling / mixture all the way up till the top. Cover with plastic wrap and refrigerate the filled baking pans for 8 hours.
- To prepare the Mango Glaze:
- 13. Heat a saucepan with mango puree to medium heat.
- 14. Add sugar, stir to mix until well combined and the sugar dissolves to thicken the puree.
- 15. When the mango puree and sugar mixture starts boiling, stir continuously until thick. Turn off the stove and set aside to cool down completely.
- 16. Once the cheesecakes sets (after 8 hours of refrigerating), spread the prepared mango glaze on top. Decorate with blueberries, strawberries and a sprig of mint.
- SERVING
- 17. Serve chilled.
Hi Bhavna, I love your videos. I saw your recipe of making Ghevar and roti. I was wondering about the stove, did you get that stove from India or you can find it here in USA as well? If you got it from India, could you explain how does it work, I mean about the attachments please? I greatly appreciate your reply.Thanks.
Keep cooking!!
Hi Ishita,
It was given to me from our family friend and yes it exactly like how it works in India with gas tank.
Decided to settle on your site after surfing hundreds of others. Its simply wonderful. What I would like to see is the equivalent name in English cos in Indian only I am at a loss what they are and to open each would take me ages.
10Q.
Thanks. Enjoy!
Hi bhavna ! I watched your you tube video on vegetarian spring rolls. Wanted to ask you that the KAWAN spring roll sheets which you used for the spring rolls are available in which store? Are those sheets available to buy online? I have searched in my nearby indian grocery stores but was not able to find it
I buy from Indian grocers in freezer section.
Hi Bhavna
i made mohanthal today and its soft and chewy- how can i fix it?
Once Mohanthal becomes chewy, there is no solution. Overcooking may result in more chewiness.
hello bhavna, Can u suggest me how much vegetables need for 30 people to make mix veg sabji?
Hello Bhavna,
Just visit your blog also watched your you tube video for semolina cake in which Rapid Rise Yeast is used. Can I replace it with Active Dry Yeast & how much qty. for the same recipe should I use.
Also I want to use Active Dry Yeast in place of Rapid Rise Yeast for recipes by you.Please guide me.
Awaiting for your reply
Sujata