No-bake mango cheesecake

No-bake mango cheesecake is an explosion of flavours – refreshing, tropical, with a smooth and creamy texture. Perfect for warm days. The dessert is topped with whipped cream and finished with lemon, passion fruit and pomegranate. The cheesecake is made using canned mango pulp. If it’s difficult to find, you can use fresh purée made from ripe, soft mango (it should be briefly simmered beforehand). Highly recommended!

Ingredients for the base:

• 150 g digestive biscuits
• 40 g butter, melted

Place the biscuits and butter in a food processor and blend until the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (for example a zip bag) and crush them with a rolling pin, then mix with the melted butter.

Line the base of a 23 cm springform tin with baking paper. Press the biscuit mixture firmly into the base and level it with a spoon.

Ingredients for the cheesecake filling:

• 400 g full-fat or semi-fat curd cheese (twaróg), ground three times
• 500 g mango pulp (preferably canned)
• 2 tablespoons freshly squeezed lemon juice
• 130 g icing sugar
• 18 g powdered gelatine (6 teaspoons) + 90 ml cold water
• 300 ml double cream, chilled

All ingredients, except the cream, should be at room temperature.

Place the curd cheese, mango pulp, lemon juice and icing sugar in the bowl of a mixer and blend until smooth and lump-free.

Sprinkle the gelatine over 90 ml cold water, stir and leave for about 10 minutes to bloom. Warm gently in a saucepan (or microwave) until completely dissolved. Do not boil, as this will weaken its setting properties. Remove from the heat and allow to cool slightly. Add a spoonful of the cheesecake mixture to the warm gelatine and mix thoroughly. Add two more spoonfuls, mixing each time to prevent lumps. Pour the tempered gelatine into the cheesecake mixture and mix immediately until combined.

In a separate bowl, whip the chilled double cream until stiff. Fold it gently into the cheesecake mixture in two batches. Pour the filling onto the biscuit base and smooth the surface with a spatula. Refrigerate until fully set, preferably overnight.

Store the no-bake mango cheesecake in the refrigerator.

Additionally:

• 150 ml double cream, chilled
• 1 teaspoon icing sugar
• 1 passion fruit
• seeds from ¼ pomegranate
• a few slices of fresh mango

Whip the cream with the icing sugar and spread it over the chilled cheesecake. Scoop out the pulp from the passion fruit and drizzle it over the cream. Sprinkle with pomegranate seeds and decorate with ribbons of fresh mango.

Enjoy!