My Auntie also shared her recipe for Refrigerator Mango Cheesecake. It is a breeze to do and I will bring this to a retirement party for a good friend, Ms. Phu. Still attempting to make a last minute collage for her, need to search our old pictures that will really amuse her tomorrow night. So let’s make this no bake cake, just need an overnight refrigeration.
3 mangoes (3 for purée and 1 for garnishing)
1 cup graham crackers (ground)
3 tbsp. brown or white sugar
3 tbsp. melted butter
3/4 cup confectioner’s sugar
3/4 tsp. vanilla extract
1 8 oz. Philadelphia cream cheese
200 ml heavy whipping cream
1 tbsp. lemon curd
2 tbsp. Knox unflavored jelly
2 tbsp. warm water
2 tsp. granulated sugar.
1. Peel off the skin of 3 yellow mangoes and purée in a blender or food processor. Leave fourth one to set aside for garnishing later.
2. Mix in a glass bowl 1 cup ground Oreo cookies, brown sugar, and melted sugar then pour into a springform pan. With the bottom of the round glass, flatten the mixture making a crust, refrigerate till formed.
3. In a glass bowl with 2 tablespoon boiling water dissolve 2 teaspoon sugar then whisk in 2 tablespoon Knox unflavored gelatine until it dissolves and pour into the mango puree.
4. Beat the cream cheese with the confectioner’s sugar then add heavy cream but don’t over beat.
5. Take the springform pan out with the base crust already cold and firmed. Add 1 tablespoon of lemon curd and stir into the cream cheese mixture until it thickens a little bit. Pour into the springform pan and refrigerate again.
6. Line the saltine crackers up in single file, and cut with kitchen shears (don’t break them with your fingers as they fall apart easily). Then use the broken pieces to fully bridge the gap covering the white cheese cake layer.
You should have a layer like this…
8. Now cut the last peeled mango and decorate on top and cover with Saran Wrap and refrigerate overnight.
So here it is folks, the sweet taste of the cheesecake mixture is broken down by the tartness of the mangoes, it’s pretty tasty.