Delicious No-bake Mango Cheesecake.

It's the season of Indian Alphonso mangoes and while you can make mango shakes, mousses, ice-cream, chutneys, jams, preserves or eat them plain, I preferred to make a no-bake cheesecake for the family. 

Introduced to home bakers guild on Facebook, I stumbled on this tried and tested, liked and commented, bragged about no-bake mango cheesecake. No jokes on the bragging... Once you have eaten it you will brag about it yourself.  

You will find the recipe here :

http://sizzleanddrizzle.com/2013/05/19/no-bake-mango-cheesecake/ 

Now "hung curds" could probably be your concern. You start with taking 700 grams of the curd and place it in a clean white cloth, tie around and hang it for 6-8 hours till all the water is drained out. You will be left with 300 to 320 grams of curds.  You are now good to start with preparing the cheesecake... 

Here's my take on the no-bake mango cheesecake. 

 The smooth, silky, velvety no-bake              Mango Cheesecake. Delicious!!!! 

Couple of things I would adjust. 

1. Melt 100 grams butter (instead of 60 grams) and add to the powdered Digestive biscuits. 

2. Soak / Bloom the gelatine prior to straining the mango purée. (Saves time).

3. Garnish / decorate the cheesecake with thinly sliced mango wedges. 

You can enjoy this desset any time of the day.  We actually had it at tea time. 

A must try....