MANGO CHEESECAKE CHARLOTTE #DESSERT #EASYRECIPE
Mango Cheesecake Charlotte is an overwhelming no heat dessert with a ladyfinger outside layer, rich cheesecake filling and a mango coat on top. It's a reviving make-ahead pastry overflowing with fruity flavor and ideal for a gathering.
Now and then we need a treat to light up our day, and with new mangos accessible all year, this compelling mango cheesecake is the appropriate response, alongside Mango Panna Cotta obviously!
Have a go at making this no-heat treat is ideal for an exceptional event like Mother's Day, occasion gatherings, Easter or summer reunions. One of my in-laws is a mango-sweetheart and dependably approaches me for this pastry.
Outwardly, it's a French-style charlotte cake made with ladyfingers, a similar kind utilized for tiramisu. They're perfect in light of the fact that a conventional graham saltine outside doesn't go well with mangos.
Inside it's a velvety cheesecake loading up with pieces of crisp mango. Also, on top, there's a custom made jello mango coating to hold everything together. So it's not actually consume less calories nourishment, yet for a bubbly touch at a gathering, you can't turn out badly. Is it accurate to say that we are slobbering yet?
Ingredients
1 1/2 lb ladyfingers
Mango Cheesecake
16 oz cream cheese
1 1/2 cups heavy cream
2/3 cup sugar
3 large mangos, cubed, juices reserved
Jello Glaze
1 cup mango juice
1 oz gelatin powder, or agar agar
1/2 cup boiling water
1 tbsp rum, or triple sec, optional
Serving (Optional)
whipped cream
fresh mint sprigs
fresh berries
Instructions
Mango Cheesecake
Peel and dice mangos, reserving leftover juices in a small bowl.
In a medium bowl, beat cream cheese, cream and sugar together into a thick cheesecake pudding. Fold in mango chunks.
Dip each ladyfinger quickly into the reserved juice, and place around the edge of the springform pan. Then line the bottom of the pan the same way.
Pour mango mixture into springform pan, using a spatula to spread evenly until flat. Rap pan gently on work surface to flatten. Chill while making the finish.
Jello Glaze
Sprinkle gelatin on top of leftover juice, and wait one minute. Mix in boiling water and rum/triple sec, stirring slowly for one minute. Set aside 15 minutes to cool.
Once gelatin mixture is at room temperature to lukewarm, slowly pour over the back of a spoon to cover the cheesecake mixture completely.
Chill for one hour. Garnish with optional whipped cream, berries and mint. Serve and enjoy!
Notes
You can use fresh mangos or frozen mango pieces for this recipe.
Fore more detail : http://bit.ly/2XCkTTW
