It’s mango season! Best time of the year 🙂 One of the only redeemable things about the summer! (Yes, I’m one of those who don’t like summer)
Mango with skin, without skin, diced, whole, in dessert, in salad, as ice cream – so many ways to devour this fruit. I personally love cold mangoes, they just taste so much better. So when I was planning a dinner for some friends recently, I knew there had to be a cold mango dessert on the menu. Not only will it taste good, it will also save me the hassle of being around a hot oven on a hot day. Win win!
I looked around for a few no bake recipes and landed on this one by Richa, which seemed super easy. I modified it a little and found myself with this glorious no bake mango cheesecake mousse! It has got to be one of the best things I’ve made!
This recipe makes enough for 8 large servings and is the perfect way to wrap up a meal. It is surprisingly light and airy, perfectly mango-y, just the right amount of sweet and balanced with some crunch from the biscuit base. Deeleeeshus!
The crust is a standard cheesecake base – digestive biscuits and a little melted butter. Sets in the fridge while you get the filling ready. You can use multiple single serve bowls like I did or also make one large dish, whatever you prefer. I find single serves of these kind of desserts are easier to manage – both serving wise as well as eating wise.
The cream is super easy to make. You just need whipping cream, sugar, cream cheese and mango pulp. I used 3 large mangoes to get the right mango-ness in the cream. The cream cheese helps to balance sweetness as well as lend that cheesecake feel to the filling. Whip the cream till it is medium peaks and then add everything else. It will give you this pillowy mango cream cloud! It is all sorts of amazing! You will be very tempted to eat all of it just like that, but be patient, let it set and then eat the even better version! Trust me ❤️❤️
Fill about 6-7 tablespoons into each bowl, this is almost all the way full. Set the bowls in the fridge for about 2-3 hours and then top with fresh fruit, mint and toasted almonds. Serve cold and watch the magic happen!
I used only mangoes on top, but you can try passion fruit and berries as well.
You know I don’t usually end up eating a lot of the desserts I make (too much tasting of batter), but this is an exception! I ate a whole bowl by myself in 5 minutes. It’s that delicious!
It is a beautiful bowl of gorgeous sunshine! Tasty sunshine! You know you want to make it 🙂
No Bake Mango Cheesecake Mousse
200g digestive biscuits
75g melted better
100 ml whipping cream
225g cream cheese – at room temperature
Pulp from 3 large mangoes (about 750g mangoes)
1 tsp vanilla extract
1/4 cup (50g) granulated sugar
1 mango diced fine
1/4 cup toasted almonds – sliced
- Pulse the biscuits in a food processor till you have fine crumbs. Add the melted butter and mix well
- Press the mixture into the bottom of the bowls and spread uniformly across the base and up the sides. Use the back of a spoon to help with this. Set in the fridge for 30 minutes
- In the mean time, whip the cream for about 3-5 minutes till it gets to soft peaks
- Add the soft cream cheese, mango pulp, sugar and vanilla extract and mix for another minute or two
- Pour about 6-7 tbsp of the mixture into each bowl. Smoothen the top and put the bowls in the fridge to set for at least two hours
- Take the bowls out of the fridge before serving, top with fresh fruit, mint leaves and toasted almonds