ALPHONSO. MANGO. CHEESECAKE.

Oh yes.

🥭🥭🥭

^ If you’ve not come across Alphonso mangoes, behold the beauties above. In my opinion, the best of the best. When you slice open the golden yellow skin, a saffron-coloured, almost buttery flesh is revealed, bursting with sweet juices and a mouthwatering aroma.

Hopefully, you can resist eating them straight away, (admittedly, it’s really tough!) I assure you, they make the best cheesecakes.

*Looks up from her laptop at the window and realises how grey London currently looks* 

Who needs summer when you have a slice of this?!

A buttery biscuit base topped with a luscious, creamy mango and vanilla cheesecake, a generous layer of mango reduction, swirls of Chantilly cream and chunks of fresh Alphonso mango!

It’s a pretty simple process. You start by making some puree: blitzing the mangoes in a blender and sieving. You then assemble a biscuit base before adding some mango puree to the cheesecake mix. After that, make a reduction by adding the puree to some water, sugar and gelatin. Finally, decorate with swirls of vanilla whipped cream. 

 

Then it’s time to grab a fork and dig in!

Yum!

Beautiful, even if I do say so myself. 

❤

Get in my face, already.

Enjoy!

– Kay

Ingredients:

Cheesecake

• 125g digestive biscuits
• 90g unsalted butter, cubed and softened
• 280g cream cheese
• 1 tsp lemon juice
• 250ml double cream
• 80g icing sugar
• 50g alphonso mango pureed
• 1 vanilla pod – slice down the length and use the knife to scoop out all the vanilla seeds

Mango reduction

• 150g alphonso mango puree
• 150ml cold water
• 50g granulated sugar
• 1 tsp gelatin

Decoration

• 100ml double cream
• 1 vanilla pod – slice down the length and use the knife to scoop out all the vanilla seeds
• 1 tbsp heaped icing sugar
• Half an alphonso mango, diced into small chunks

Instructions

Cheesecake

1. Place digestive biscuits into a sealable sandwich bag and bash with a rolling pin until you’re left with evenly sized small crumbs.
2. Add the butter and the biscuit crumbs to a bowl and using your fingers, rub your index and middle fingers against your thumb to combine.
3. Place the mixture in a loose bottomed 8-inch tin and press down with a tablespoon to get an evenly spread base.
4. Next, whisk the cream cheese for 30 seconds until fluffy before adding the cream, lemon juice, icing sugar, mango puree and vanilla seeds then whisking until thick and creamy.
5. Use a rubber spatula to transfer the cheesecake mix to the tin, spread out evenly over the base.
6. Cover with clingfilm then place in the fridge for at least an hour to set.

Mango reduction

1. Add all the ingredients except the gelatin to a small saucepan and place on a low heat.
2. When the mixture is heated through, add the gelatine to 3 tsp of cold water in a small bowl. Mix to combine and then add to saucepan. 
3. Whisk to combine everything, allow to heat for another minute or two, then set aside to cool slightly before pouring over the cheesecake. 
4. Place in the fridge to chill for a few hours to properly set.

Vanilla whipped cream

1. Add the vanilla seeds, icing sugar and double cream to a large bowl and whisk until lightly whipped. 
2. Add the whipped cream to a piping bag and use a tip to create swirls. Top these with mango chunks.