MANGO CHEESE CAKE IN CUPS
Hey, am up with another post. Without making a long speech let me tell you that this a delicious recipe, with a lovely combination of mangoes and cream cheese. Cheese cakes are something in the form of a pudding, which are extremely creamy and luscious. And for all mango lovers this would be extreme form of ecstasy. Since I did this in cups, I dint add gelatin, because it does not requires getting set as it can be directly dolloped in your mouth straight from the cups... But if you are doing it in a spring form pan you can use gelatin for getting it set... I am so lazy to melt and mix gelatin, that I prefer this method.
- mango pulp- pulp of 1 big mango,
- sugar- 5 tbsp. or adjust according to ur taste level,
- mango essence- 1 tsp(optional)
- whipping cream- 250 mls
- cream cheese- 300 gms
- digestive biscuits- depending on how many cups you want to make, crushed with some butter to line the bottom of your cups
- 50 gms toasted almonds
- 75 gms sugar
Place the toasted nuts in a greased steel bowl or surface like work tops in kitchen
In pan, add the sugar on low medium heat. Do not stir the sugar, but you can swirl the pan. Wait till the sugar turns golden brown. Off the flame and add the sugar onto toasted almonds. Wait till the caramel cools/
Once hard crush it coarsely using a rolling pin or in a food processor.
Bring cheese to room temperature. Line the bottom of ur cups with crushed biscuits. Cool the cups in the freezer till you make the filling.
Puree the mango pulp with sugar and mix it with cream cheese and keep aside.
Whip cream until soft peaks form and fold in the cream to mango cheese mixture.
Add mango essence, adjust sugar. Fill the cups and refrigerate for about 3 hours.
Top it with praline.
Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)