Eggless no-bake mango cheesecake recipe, a fabulously delicious cheesecake recipe with mango puree and cream cheese that’s an indulgent dessert for guests or parties. I have used agar- agar to set the mango layer and have not used any cream cheese. This mango cheesecake is a great recipe to try during the summer mango season, fresh mangoes always work best but I have used canned mango pulp here for ease.
Ingredients:
- Nutri Choice Digestive Biscuits – 200 grams
- Melted Butter – 1/4 cup
- Mango Crush – 1/2 cup
- Whipped cream – 1 cup
- Sugar- 1/2 cup
- Hung curd – 1/2 cup
- Fresh Cream – 1/4 cup
- Agar Agar – 3 grams
- Mango Slices For Garnishes
Method:
- Crush the biscuits to a fine powder.
- Transfer to a bowl and mix in the melted butter.
- Line base of a 6-inch shallow pie dish evenly and smoothly with the biscuit mixture.
- Place in a freezer to set.
- Add hung curd, cream, sugar, and mango crush in a bowl and mix well to make a smooth mixture.
- Soak the agar agar in 3 tablespoons water in a small bowl.
- Cook over a low heat to dissolve.
- Stir the agar agar into the mango mixture and add whipped cream and mixed it.
- Pour this mixture over the set biscuit base.
- Cover and place in a refrigerator to set overnight, or for at least 6 hours.
- Garnished with mango slices and serve chilled.
