How to make Mango and Coconut Cheesecake -
Mango, coconut milk, chenna, crushed biscuits, fresh cream and hung yogurt – what a fantastic mixture.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Mango Puree (मैंगो प्यूरी ), Coconut Milk Powder
Cuisine : Greek
Course : Desserts
For more recipes related to Mango and Coconut Cheesecake checkout Fruit Srikhand, Mango Custard, Mango and Chilli Sorbet, Sweet Mango Dim sums . You can also find more Desserts recipes like Strawberry Syllabub with Red Wine Orange Pannacotta-Cook Smart Rosemary Ice Cream Salted Caramel Pannacotta
Mango and Coconut Cheesecake Recipe Card
Greek cooking has an incredibly rich and diverse array of foods and beverages that are a result of literally thousands of years of living, cooking, and eating. Each Greek meal is fresh and inviting, and takes you on a journey through Greece's history.
The cooking methods and basic ingredients have changed little over time. Even the names of certain dishes remain the same. Bread, olives and olive oil, and wine have been the backbone of the Greek diet for many centuries, just as they do today.
Prep Time : 5-6 hour
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Mango and Coconut Cheesecake Recipe
Mango Puree 2 cups
Coconut Milk Powder 1 cup
Milk 1 litre
Vinegar mixed with 1 tsp water 1 teaspoon
Crushed butter biscuits 20-25
Chocolate powder 2 tablespoons
Melted butter 2 tablespoons
Gelatin 1 tablespoon
Castor sugar 3 tablespoons
Fresh cream 1/2 cup
Hung yogurt 1 cup
Pistachios chopped 2 tablespoons
Mango jelly 1/2 cup
Method
Step 1
Heat milk in a deep non-stick pan and bring it to a boil. Add vinegar water and mix till the milk is curdled.
Step 2
Take crushed biscuits in a mixing bowl, add chocolate powder and melted butter and mix well.
Step 3
Transfer the biscuit mixture into a spring bottom cake tin and spread it evenly. Keep it in refrigerator to set.
Step 4
Strain the curdled milk through the muslin cloth to separate the chenna from the liquid. Tie the muslin cloth into a bundle so that the excess water is drained. Transfer chenna onto a plate and spread out to cool down to room temperature.
Step 5
Mix gelatin and ¼ cup water in a bowl and set aside till it proves.
Step 6
Put the chenna in a blender jar, add castor sugar and blend well. Add cream and continue to blend. Add mango puree, coconut milk powder and hung yogurt and blend again. Add soaked gelatin and blend till smooth.
Step 7
Pour this mango-coconut mixture over biscuit layer and keep the cake tin in the refrigerator till it sets.
Step 8
Demould the prepared cheesecake, sprinkle pistachios over it and pour the mango jelly. Keep the cake tin back in the refrigerator to set.
Step 9
Cut into wedges and serve in individual plates.
Nutrition Info
Calories : 3550 Kcal
Carbohydrates : 64.5 gm
Protein : 312.9 gm
Fat : 226.7 gm
Other : Vitamin A- 3142mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
