No Bake Mango Cheesecake

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Since we moved in to our new flat, it was a little difficult for me to always cook and bake. We have many flatmates who also cook that is why I do not have enough time to work in the kitchen lately. I really miss baking also, so whenever I have a chance I just do refrigerated cakes just to satisfy my cravings.

We bought a box of fresh green mangoes last week and because I avoided almost anything sour because of health reasons, my husband cannot finish all of our stock. We gave most of it to our friends but still plenty left. We let it ripe but my husband still can't manage to eat them all. So I decided to try a no-bake mango cheesecake.

It was my first time to do a no-bake cheesecake but I'm so happy that it all went perfect! I have seen many videos and read blogs about it and using gelatin to achieve its smooth firmness is just a great technique. Great result with less effort and few utensils to clean ;)



So here's how I did it!

Ingredients:

• Graham crackers - 1 1/2 cup crushed - honey flavored (depending how thick you want your cheesecake crust) 
• Butter - 1/2 cup melted
• Cream Cheese - 1 block (250gm Philadelphia Cream Cheese)
• Cream - 1 can Nestle Cream (160 grams)
• Condensed Milk - 395 grams
• Ripe Mangoes - 1 cup slices + 1 cup (cubes)
• Clear Unflavored Gelatin - 2 tablespoons (dissolved in 4 tablespoons of hot water) + 1 tablespoon (dissolved in 2 tablespoons of hot water) - let it slightly cool to room temperature.
• Yellow Unflavored Gelatin - 1 tablespoon (dissolved in 2 tablespoons of hot water) - let it slightly cool to room temperature. If you cannot find yellow unflavored gelatin, you may just add 1/2 teaspoon of yellow food coloring to the clear gelatin mixture.

1. Mix the crushed graham and melted butter. Once thoroughly mixed, put it on the spring form (about 8.5 inch) and flatten it using spoon. I used slightly sweet, honey flavored graham crackers, you may add 2 tablespoon sugar if you're going to use plain graham crackers. Put it in fridge for at least half an hour. Put a foil under the spring form. Cover it with foil before putting it to fridge. 

2. In a blender, put 1 cup ripe mangoes, cream cheese, nestle cream, condensed milk and clear unflavored gelatin mixture . Let it completely blend for a minute or so, until the the texture is smooth.

3. Pour the mixture on top of the graham crust, cover it with foil and refrigerate it for at least an hour or until the top is firm. 

4. Remove it from fridge, put the ripe mangoes on top.

5. Pour the yellow gelatin evenly on top.

6. Cover it with foil and let it cool inside the fridge for at least 2 hours or until the yellow gelatin is firm.

7. Remove from spring form. Serve and enjoy!