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Mango cheesecake
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Prep Time:
760 minutes
Cook Time:
Total Time:
760 minutes
Prepare this delectable recipe ahead. *Note: This is a member recipe and has not been taste-tested by our team.
Ingredients:
  • 1 pkt shredded wheatmeal biscuits, crushed
  • 1 pkt sweet biscuits, crushed (I used Arnott's Nice)
  • 85.00 gm desiccated coconut
  • 250.00 gm butter, melted
  • 400ml can evaporated milk, chilled
  • 500g cream cheese
  • 2 egg yolks
  • 400ml can sweetened condensed milk
  • 8.80 gm vanilla essence
  • 2 packets mango jelly crystals
  • 24.00 gm gelatine
  • 20.00 ml lemon rind, grated
  • 21.00 gm lemon juice
  • 250.00 gm boiling water
  • 600g frozen mango pulp
  • 1 fresh mango or other fruit, to decorate
Instructions:
  • Combine crushed biscuits and coconut, then mix in melted butter. Press the mixture firmly onto the bottom of 2 springform pans (20cm) or 6 mini quiche tins. Chill in the refrigerator until needed.
  • Whip the evaporated milk until it becomes thick and creamy.
  • Whisk the cream cheese until creamy, then mix in the egg yolks, vanilla essence, and sweetened condensed milk.
  • In a bowl, combine jelly crystals, gelatine, and lemon rind. Pour in boiling water and whisk until smooth. Mix in lemon juice, stirring continuously to ensure a smooth mixture.
  • Put the frozen mango pulp in a blender and blend until it becomes creamy and smooth. Then, add the gelatine mixture and blend for an additional 30 seconds.
  • Mix together the beaten evaporated milk, cream cheese, and mango/gelatin mixture.
  • Transfer the mixture into the pans, then chill in the fridge for 4 to 6 hours, or preferably, overnight.
  • Garnish with fresh mango slivers or cubed mango, a drizzle of mango coulis, and sprinkle with pomegranate seeds before serving.

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