Mango Cheesecake with Passion Power Jelly
When you buy a tray of mangoes and all you can think of is Mango Cheesecake.
Use excess mangoes for, Indian Chicken Mango Curry, Salsa, Sorbet, Ice blocks, Mousse, Icecream, Smoothie, Frappe and of course simply peel and eat, outside.
We all look forward to a Sunday sweetie and this mango cheesecake did not disappoint. It's light, fruity and simply delicious.
You will need egg whites for this recipe. If you menu plan, egg yolks can be used for egg wash ( crumbing ), omelettes, mayonnaise, custard, quiche, custard, lemon butter or add a little yoghurt to glaze pastry.
Fresh Mango Cheesecake with Passion Power Jelly
100 gms melted butter
250gms biscuit crumbs
3 mangoes, pureed
250gms cream cheese
100ml cream, lightly whipped
2 eggs whites
70gms castor sugar
3 scoops Nutra Organics Gelatin
1/2 cold water
1. Line base and sides of 22cm spring form tin.
2. Mix melted butter with biscuit crumb then press into base of tin. Place in fridge.
3. Beat egg whites until soft to medium peak then add 70gms castor sugar, continue to beat for 1 minute. This stabilises egg whites ( holds it together ). Put to the side.
4. With same beaters, beat cream lightly. Place bowl to the side.
5. Puree 3 fresh mangoes then add cream cheese, mix well and pour into large mixing bowl.
6. In a jug, add 1/2 cup cold water pour 3 scoops Nutra organic Gelatin. Mix well.
7. Pour gelatin liquid in the pureed mango and cream cheese mixture, mix well. Then add the lightly whipped cream. Fold through.
8. Gently fold through egg whites. This is what gives the cheesecake the lightness.
9. Pour entire mixture into lined tin, place in fridge until set. About 45 mins
Passion Power Jelly.
2 scoops Nutra Organics Gelatin
1 1/2 cups water
1/2 hot water
1/2 - 3/4 cup Passion Power Cordial
1. In a jug add cold water and pour 2 scoops gelatin. Mix well.
2. Start with 1/2 cup Passion Power cordial add to gelatin followed by 1/2 cup hot water.
Taste. Add more cordial if you wish. Once you have desired taste of cordial pour over set cheesecake then place in fridge.
When your ready to serve, take tine out of fridge. Carefully peel the baking paper off. Place on serving platter.
Perfect as it is or garnish with seasonal fruit or edible flowers.
I chose a simple garnish of homegrown mulberries and purple violas. A beautiful dessert for any occasion.
Cherries have just come into season. Eager to try Cherry Cheesecake, perhaps it'll make the Christmas dessert list;)