While it's true that eating a mango on its own needs no reason, there are a few recipes that can lift the mango experience to an all-new high. This no-bake cheesecake is an absolute breeze to make. In fact, should we call it a Mango Breeze-Cake?
Servings - 8
Preparation - 20 Min
Chilling - 40 Min
Ingredients
1 tin (400 gms)Nestlé MILKMAID
2 tbspGelatine
1/2 cup (75 ml)Water
200 gmsPaneer grated
1/4 tspMango Essence
400 gmsChopped Mango
200 mlFresh Cream
How to make
Mango Cheesecake
Dissolve the gelatine in 1/2 cup water over a pan of hot water. Blend the grated paneer, Nestlé MILKMAID, dissolved gelatine and mango essence in a blender or food processor.
Add mango pieces and blend for another minute, saving some pieces for decoration. Whip the cream well and gently fold into the mixture.
Pour into a wet mould*. Leave to set in the refrigerator, when set, unmould, cut into squares/ wedges. Decorate with mango pieces and serve chilled.
Rinse the aluminium mould with cold water. Pour the water out but do not wipe. Using this wet mould will make unmoulding easier.