Mango Coconut Cheese Cake

 
Mango Coconut Cheese Cake - American cusine recipe
Mango Coconut Cheese Cake (serves 12)
Ingredients & methods of Mango Coconut Cheese Cake

    Ingredients

    · 3 Mangoes
    · 200 gm of castor sugar
    · 1 cup grated coconut
    · 1 cup coconut milk
    · 400 gm of cream cheese
    · ½ cup whipped cream
    · 8-10 digestive biscuits
    · 40 gm of butter
    · 2 table spoons of gelatin powder
    · ½ cup cold water

    Make puree of mangoes and keep it aside. In a blender add digestive biscuits, 2 table spoons of castor sugar & butter. Churn well, your crust base is ready. In a Springform Pans (these are the tins which has clamp) put a butter paper lining. Arrange the layer of biscuits crust. Place a layer of grated coconut on it. Let it set in the fridge for 1 hour. Meanwhile in a bowl add cold water & gelatin and whisk it well. In a blender add cream cheese, castor sugar & whipped cream. Churn it well for 5 minutes. Add coconut milk, gelatin & mango puree. Churn it well again for 2-3 minutes. Now place this on the crust and set it in the fridge for 3-5 hours.

    Whipped cream
    · Add 1 cup of whipped cream with 5 table spoon of icing sugar and churn well till you get good peaks. Add 2 drops of vanilla essence.
    Ingredients for Mango Jelly
    · 1 Mango Puree
    · 2 table spoon lime juice
    · 1 table spoon gelatin
    · ½ cup cold water
    In a bowl add cold water and gelatin powder. Mix well. In a blender add Mango puree, lemon juice & gelatin. Churn it well. Arrange this mango jelly on the cream cheese. Let it set in the refrigerator for 8-10 hours.

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