It’s always about the mangoes, isn’t it? A love that is larger than life needs to be cherished in all forms!
We bring to you this delectable Mango Cheesecake recipe.
- Mango – 2
- Mango Pulp – 2 tsp
- Corn flour – 2 tsp
- Condensed Milk – 100 gm
- Akshayakalpa Organic Artisanal Set Curd – 200 gm
- Vanilla essence – 1 tsp
- Digestive biscuits – 12
- Akshayakalpa Organic Cooking Butter Unsalted – (Melted) 2 tsp
Turn the biscuits into fine crumbs in a food processor or by hand.
Put parchment paper into the baking tin.
Add butter to the biscuits crumbs and stir well till mixed.
Pour the mixture into the prepared cake pan and press thoroughly. Freeze for 20 minutes.
Meanwhile, in a large bowl add set curd, condensed milk, corn flour, mango pulp, and Vanilla essence and mix thoroughly.
Meanwhile, in a large bowl add set curd, condensed milk, corn flour, mango pulp, and Vanilla essence and mix thoroughly. Make sure it is smooth and there are no lumps.
Pour the batter into the cake tin.
Bake it at 165 degrees for 1 hour.
Remove it from the oven. Set aside to cool. Once it comes to room temperature, put it in the deep freezer and freeze it at least for 2 hours.
Garnish with some chopped mangoes. Serve chilled.