This cake is the best thing you can do with mango (and it doesn't even require baking) - voila! Food

2022-08-11T06:09:49.274Z

A recipe for a cold, no-bake cheesecake that hides delightful orange cubes of mango inside. A beautiful and creamy cake with tropical and exotic flavors of summer. Enter>>

This cake is the best thing you can do with mangoes (and it doesn't even require baking)

Biscuits at the bottom, cold and refreshing cream cheese and cubes of the most valuable fruit of the season, there really is no competition here

Shani Sanders

11/08/2022

Thursday, August 11, 2022, 08:45 Updated: 08:55

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Beautiful tropical.

Cheese and mango cake (Photo: Shani Sanders)

After wowing us with an oval and tempting blueberry cheesecake,

Shani Sanders

does it again with a cold and exotic cheesecake, this time in a guest role - the mango.

Now is exactly the time of the year when the mango trees are filled with large and heavy fruits and in the markets you can find smoky orange or green mangoes, which bring a little tropical atmosphere to the hot and humid July-August months.

You can eat the fruits as they are, add to a salad, make homemade popsicles, a sweet orange smoothie or make this beautiful and wonderful cake that doesn't even require baking.

Ground biscuits on the bottom and cold and refreshing cream cheese on top, which hides orange cubes of mango inside.

To finish, create a marbled and charming look with the help of fruit that has been ground with a little powdered sugar.

Cold and refreshing.

Cheese and mango cake without baking (photo: Shani Sanders)

Shani Sanders is a recipe developer, food photographer and baking blog owner.

Want to see what else she prepares and photographs?

Go to her Instagram page.

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Cheesecake and mango

Recipe by: Shani Sanders, Walla system!

Food

30 minutes work
Two and a half hours in total
Moderate level of difficulty
Diameter 22 cm

vegetarian
milky
fruits
cheese
Pies
cakes and cookies
kosher

Cold cheesecake with mango

Ingredients

For the base:
- 150 gram biscuits
- 80 grams of melted butter
- 1 teaspoon finely grated lemon peel
For the cheese and mango filling:
- 1 large mango or 2, 3 small ones (350 grams net per peel and seed)
- 1 tablespoon powdered sugar
- ½ cup cold milk or water (120 ml)
- 1 tablespoon gelatin (10 grams)
- 1 box of sweet cream 38% (250 ml)
- 2 cups white cheese (500 grams)
- ¾ cup sugar (150 grams)
- 1 teaspoon finely grated lemon peel
- 1 teaspoon vanilla extract
For the conversion table click here >

Preparation

How do you make a cheesecake and mango?

1
Prepare the base:
crush the biscuits in a food processor or by hand (wrap them in a clean towel and tap them with a rolling pin).
Put in a bowl, add the melted butter and lemon peel and mix.
Fasten to the bottom of a mold or ring with a diameter of 22 cm.
2
steps to prepare the filling:
peel and cut the mango into 1.5 cm cubes.
Put about a quarter of the amount of fruit in a blender together with powdered sugar and grind well until you get a uniform puree.
Keep the puree aside, it will be used to decorate the top of the cake.
3 Put the cold milk (or cold water instead) and gelatin in a saucer and mix.
Set aside for fifteen minutes.
During this time the gelatin will absorb the liquids, this is an important step so don't skip it.
4 Dissolve the gelatin - put the plate in the microwave for 10-15 seconds and mix.
Repeat the operation several more times until the gelatin is completely melted, but be careful that the milk does not boil and slide (alternatively, melt the gelatin over a bain marie - a pot with boiling water, while stirring).
5 Whip the sweet cream to a firm whipped cream.
In a separate bowl, put the cheese, sugar, lemon peel and vanilla extract and mix.
Fold together the sweet cream and the cheese mixture.
6 Take one tablespoon of the cheese mixture, add to the hot gelatin saucer and mix, to equalize the temperature.
Now pour all the gelatin into the cheese mixture and immediately mix.
7 Add the remaining mango cubes to the cheese and gelatin mixture, mix gently and pour into the mold.
8
Decorate:
with a spoon, drizzle the mango puree in mounds on the cake and create a marble pattern with a toothpick or the tip of a knife.
9 Put the cake in the refrigerator for 4 hours or in the freezer for at least two hours before removing the cake from the pan (this contributes to a smooth and beautiful appearance when the cake is released from the pan while frozen, but this is not mandatory).
10Serve the cake cold but not frozen (if the cake was frozen before extracting, it must be thawed before serving).