Heaven for any mango lover, luscious and exotic No Bake Mango and Ginger Cheesecake! A delicious new twist with spiced ginger. This pleasantly sweet cheesecake is an effortless recipe. It turns out right every time!
Whether there is a mango season in your neck of the woods or not, this cake will satisfy your taste buds anytime. Celebrate the mango or mango season by making and relishing this Mango Ginger Cheese Cake.
The word mango makes me weak at knees as I have a penchant for mango, after all, I am Indian. Indians and their fondness of mango go hand in hand. There is no denying that natures best creation, mango should be enjoyed on its own for the real taste and flavours, also to obtain the maximum amount of nutrition.
In my family, most of the time, sweet and juicy mangoes are devoured fresh, however, since I have joined this blogging world, seeing all these beautiful and tempting creations of mango recipes I too wanted to jump in that bandwagon and here I am with my recipe of No Bake Mango Ginger Cheese Cake!
MANGO GINGER CHEESECAKE
We Gujaratis are very fond of Mangoes, but rather we enjoy it fresh pulp aka Keri No Ras and this dish has an inclusion of dry ginger powder. There are several benefits of adding dry ginger in the fresh Mango Pulp and having it.
This No bake mango ginger cheesecake is assembled in three layers.
A base prepared with digestive and ginger cookies, a middle layer, a cheese layer that is made with cheese, cream, mango pulp and candied ginger.
A cheese layer gets its golden colour and tropical flavours from stirring a mango pulp/puree in the cream cheese mixture and the third layer is the mango glaze layer which prepared with mango puree and agar agar powder.
TASTE OF MANGO GINGER CHEESECAKE
The mango and ginger in this cheesecake make it taste absolutely sensational. A perfect marriage of flavours, the candied ginger in the cheese gives a little extra zing and adds a little bite too.
INGREDIENTS FOR THE NO BAKE MANGO GINGER CHEESECAKE
Mango – If fresh mangoes available choose very sweet mangoes if not you can always rely on tinned or frozen mango pulp. Indian mango pulp can be found in two varieties, KESAR and ALPHONSO any will do for this recipe.
Ginger – I have used stem ginger which comes in a bottle with syrup.
Cheese – Full fat cream cheese and Mascarpone Cheese.
Cream – Double cream
Margarine – I have not used butter, margarine keeps biscuit layer soft and crumbly.
Agar agar stripes, flakes or powder
LIKE THIS NO BAKE MANGO GINGER CHEESECAKE?
Then I am sure you’ll enjoy browsing my other tasty cheesecake recipes which are gelatin and egg free also some are no bake too.
No Bake Strawberry Cheesecake
HOW TO MAKE NO BAKE MANGO GINGER CHEESECAKE
This made from scratch no-bake mango ginger cheesecake probably the easiest cake recipe out there, no baking and hardly any cooking required.
First in a bowl or pan place agar agar powder and add boiling water and let it bloom. If you are using agar agar stripes or flakes then cook on the stove until it dissolves properly.
In a food processor add both cookies and crush it, add melted margarine and mix well.
Spoon it in serving glass or springform pan and spread well. Press it with with the back of the spoon.
Let it chill for 30 minutes in the fridge.
Make cheese layer by whisking a double cream in a big bowl until fluffy, add both cheeses and beat for another couple of minutes. add little by little the mango pulp ( keep 1/3 aside ) to the cheese mixture and mix again, now add ginger pieces in the mixture and leave aside. Pour the half agar agar mix into the cheese and mango mixture, mix once again well. Pour this cheese mixture over the already prepared biscuits base, keep in the fridge for at least 3-4 hours.
Now, prepare mango glaze by mixing remaining mango pulp and agar agar mix ( if it is too thick add a couple spoons of water) in a pan. Add a tablespoon of sugar and cook for 4-5 minutes.
Transfer the mixture into another bowl and let it cool slightly then pour over the set mango ginger cheesecake. Let it chill the cake for another couple of hours. Serve chilled and enjoy.
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Note:- This post was originally posted in January 2010 but I have updated the post since with newer photos and content.