I just love ripe mangoes, and I’m always trying to incorporate mangoes into my desserts so here comes a Mango/Pineapple cheesecake, no kidding and no baking needed. Yeah! I posted a Layered Mango Cheesecake before and its texture is soft but this one is more firm and won’t melt fast. No need for freezing, just refrigeration .So, here are the ingredients you’ll need and the procedure.
2 of 8 oz. Philadelphia cream cheese
4 ripe mangoes ( 3 to puree and the 4th one for decorating later on top)
2 cups, 1/2 cup Confectioner’s sugar,(divided)
1 tsp. vanilla extract
Rind of 3 lime and its juice
1 cup graham crackers crumbs or Oreo cookies
3 Tbsp. brown sugar
4 Tbsp. melted butter
1 cup heavy whipping cream
a medium sized can of pineapple or chunks with juice to be saved for later use
1 oz. box of Knox unflavored gelatine (4 envelopes inside)
1. In a medium sized bowl, mix the graham crackers or Oreo cookies crumbs, brown sugar and melted butter until it forms a coarse consistency, then line into the springform pan, flatten with a spoon to cover the whole bottom and refrigerate to harden while preparing the filling.
2. Peel the skin off the 4 ripe mangoes and pulse the 3 mangoes and the pineapple in a blender or Vitamix juicer into a puree consistency and pour into a bowl and set aside. Remember to save a few pieces of pineapple and the 4th mango for garnishing later.
3. Beat the cream cheese and add the vanilla, lime juice, and rinds, and lastly add the confectioner’s sugar and the puréed mixture, set aside.
4. Add water to the saved pineapple juice to make it 3 cups and whisk 4 envelopes of Knox unflavored jello until it dissolves well. Turn off the stove and add 1 cup iced cold water, making sure that it becomes lukewarm before adding a cup of heavy cream, stir well and add to the cream cheese mixture. Beat with an electric mixer. Check if the final flavor is to your preference. Adjust by adding 1/2 confectioner’s sugar or adding more lime juice and its rind, then beat well again. For me, I love a strong lemon or lime flavor to break its sweetness.
5. Pour the final mixture into the springform pan with its set filling. Decorate the top with the remaining mangoes and thinly sliced pineapple. You can push down the fresh fruits so they don’t turn blackish on top.
6. Cover the top with a plastic wrap and refrigerate for 24 hours so it harden well before its grand presentation to your guests.
So, here it is folks, the Mango/Pinapple No Bake Cheesecake, Enjoy!