We love spring and summer because of the sun and mango. I bought a tray of Kensington Pride last week and it smells like heaven. The rich fibreless yellow flesh of these mangoes is full of sweetness with a slight tang. Sink those teeth in and lose track of time.
Fresh mango is irresistible. However, my family love, love one more thing with mango - no bake mango cheesecake. Fresh mango gives this cheesecake a light and soft texture with a lovely tropical touch.
Serve in glasses or jars, this delicious mango cheesecake is just perfect for summer days.
Recipe and photos: Lili Tu
- 150g (10) macadamia cookies
- 50g butter, melted
- 1 mango, cut into 1cm cube
- ¼ cup shredded coconut
- 250g cream cheese, softened
- 120g caster sugar
- 250g thickened cream, whipped
- 200g ripe mango, pureed
- ½ tablespoon lemon juice
- 30 ml hot boiling water
- 5 gold gelatin leaves
- In the food processor, process cookies into fine crumbs. Add butter. Process until combined. Divide the crumbs into 8 glasses or jars. Refrigerate for 10 minutes.
- In the meantime, soak the gelatin leaves in cold water until soften. Stir it in the hot boiling water until completely dissolved. Set aside to cool.
- Using an electric mixer, beat cream cheese, sugar until light and fluffy. Add mango puree, lemon juice and gelatin mixture and gradually beat until combined. Fold in whipped cream. Pour mixture into prepared glasses. Level the top with a spatula. Cover and refrigerate for at least 4 hours or overnight.
- Decorate the glass with mango cubes, sprinkle with coconut and garnish with edible flowers to serve.
Note: Kensington mango is the best and if you can’t find macadamia cookies, use 100g plain biscuits and 50g macadamia instead.