Mango Cheesecake

Jun 25, 2021
Cheescake al mango

INGREDIENTS (Base)

  • 160 g of shortbread biscuits (or the classic Digestive biscuits)
  • 85 g of Vallèe Pasticceria (vegetable product or use classic butter)

    INGREDIENTS (Cream)
    300 g of fresh mango pulp (or other fruit)
  • 280g mascarpone
  • 180g Greek yogurt
  • 180 g of crème fraîche (can't find crème fraîche? Make it yourself: mix 90 g of cream with 90 g of whole yogurt and 2 teaspoons of lemon juice, mix, cover with cling film and leave to rest for 40 minutes in the fridge. You can also make it the day before)
  • 50 g sugar (or more if your fruit is not very sweet)
  • 12 g of gelatine sheets (+ 20 ml of cream or milk to dissolve it)
  • Fresh mango to create the rose and a kiwi for the leaves

PROCEDURE

  • Melt the Vallèe pasticceria or butter in a saucepan. Blend the biscuits until you get a coarse powder. Mix the biscuits and melted Vallèe pasticceria.
  • Line a 22/24 cm mold with baking paper. Spread the mixture on the bottom of the mold and level it well using a spatula or the back of a spoon. Place in the refrigerator while you prepare the mango cream.
  • Cut the fruit pulp into small pieces and blend it with the sugar.
  • Soak the gelatine sheets in cold water.
  • In a large bowl add mascarpone, creme fraiche and greek yogurt and mix well with an electric mixer. Add the fruit puree and mix again.
  • Heat the cream (or milk) and dissolve the well-squeezed gelatine in it, mix well.
  • Add it to the mango cream and continue mixing.
  • Pour the cream into the mold.
  • If you want to create a mango rose (but you can also do it with a peach or something else), peel the fruit. Use a potato peeler to obtain some 'petals' of pulp. Place the petals on a cutting board, slightly overlapping the previous one. Roll the row of petals on itself to obtain a rose to place in the center of the cake.
  • For the leaves, you just need to peel a kiwi and cut out leaves of different sizes either with a cookie cutter or a paring knife. Distribute them as you like around the mango flower. Place in the refrigerator to solidify for at least 4 hours. You can prepare it the day before and always keep it in the refrigerator.

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