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RECIPE
11 INGREDIENTS10 STEPS5HR

No Bake Mango Cheesecake

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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Fulfilled by
No-bake cheesecake with a crunchy cookie crust and a sweet mango filling.

5HR

Total Time

30MIN

Active Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
1
Serves 1
Cheesecake Base
1 1/2 cups
Digestive Biscuits
1/3 cup
Butter , melted
Cream
1 3/4 cups
Cream Cheese
1 cup
Ricotta Cheese
0.5 oz
Gelatin Sheets
1/3 cup
Mango Mousse
1 3/4 cups
0.5 oz
Gelatin Sheets
1 1/2 Tbsp
1.5 oz
Water
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Estimated Total: Est. Total:
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Nutrition Per Serving
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CALORIES
3833
FAT
265.8 g
PROTEIN
71.7 g
CARBS
309.5 g

Directions

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Step 1
First, soak the Gelatin Sheet (5 gram) in cold water.
Step 2
Peel and dice up the Mango (300 gram).
Step 3
Blend the diced mango then bring to a boil with Water (40 gram) and Granulated Sugar (20 gram). Let it simmer for a few minutes then stir in the gelatin sheets. Set aside to cool down.
Step 4
In a food processor pulse Digestive Biscuit (150 gram) into powder, then pour in the Butter (80 gram) and keep mixing.
Step 5
Press down the mixture at the bottom of your springform pan, refrigerate for at least 30 minutes.
Step 6
Moving on to the cream. Soak Gelatin Sheet (9 gram) in cold water. Then squeeze out the water. Bring Milk (5 tablespoon) to a boil, then dissolve the gelatin in the hot milk. Let it cool down.
Step 7
Whip up Cream Cheese (400 gram), Ricotta Cheese (250 gram), and Granulated Sugar (100 gram). Add in the milk and keep whipping for a few more minutes.
Step 8
Pour half of the cream on the cookie base. Cover with the mango mousse, try to leave 1-centimeter from the edges.
Step 9
Cover with the remaining cream, level it up and refrigerate for at least 4 hours. I left mine in the fridge the whole night.
Step 10
You can decorate the top with a few drizzles of mango mousse (save some before adding the gelatine) and some crushed pistachio nuts, but this is totally optional!

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Nutrition Per Serving
Calories
3833
% Daily Value*
Fat
265.8 g
341%
Saturated Fat
158.5 g
792%
Trans Fat
5.5 g
--
Cholesterol
705.9 mg
235%
Carbohydrates
309.5 g
113%
Fiber
14.8 g
53%
Sugars
205.8 g
--
Protein
71.7 g
143%
Sodium
2615.6 mg
114%
Vitamin D
0.5 µg
2%
Calcium
1076.0 mg
83%
Iron
5.1 mg
28%
Potassium
1603.3 mg
34%
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