Mango Cheesecake Tart Recipe


Mango Cheesecake Tart Recipe

Author: Sanah Vohra

You can’t think of Indian summer without thinking of gorgeous mangoes. It is the most awaited and cherished part of the summer season, which makes the blaring sun and the heat all worth it. As a child, mangoes were served in my house (like every other Indian household) as dessert. Chilled, sweet mangoes at the end of a meal are something we all still look forward to, and when we are in a mood to indulge, mangoes are served with a dollop of vanilla ice cream. It is one of the simplest desserts but the nostalgia attached to it makes it one of the most satisfying. We have over a 100 varieties of mangoes some of the famous ones being Alphonso, Chaunsa, Dusheri, Himsagar to name a few. I’ve used Alphonso’s for this recipe which is known for its sweetness, richness and flavour. This mango cheesecake tart is the perfect summer dessert that your friends and family will eternally thank you for.

*Make sure you only use fresh, ripe fruit. It makes all the difference.

Happy Baking!!!

Sanah

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Ingredients: 

*Makes 5 mini tarts or 1 large tart

For the crust: 

150 gms digestive biscuits

70 gms melted butter

For the cheesecake:

200 gms whipping cream

150 gms Philadelphia cream cheese

50 gms sour cream

50 gms icing sugar

2 tbsp fresh mango juice

For the garnish:

Freshly sliced mangoes

Cheesecake

Method:

  1. Crush the digestive biscuits and add in the melted butter. Make sure everything is well combined.
  2. Equally divide the mixture into tart tins and flatten it using your fingertips. Chill in fridge.
  3. In a bowl whip up your whipping cream to medium peak. You may use a stand mixer or a hand mixer to do the same.
  4. In another bowl, whip up some cream cheese at room temperature then add in the sour cream and whip together till it is light and fluffy. Add in sieved icing sugar and whip till the icing sugar dissolves. Also add in fresh mango juice from leftover mangos (adjust to taste).
  5. Fold in the whipped cream gradually into the cheese mix.
  6. Dollop the cheesecake filling on to the biscuit base and smoothen the top using a palette knife or the back of a spoon.
  7. Chill the tarts in the fridge for 3-4 hours till set.
  8. Place the sliced mangoes around. Start on the outside and overlap them till you reach the center and chill for another 2 hours.
  9. Serve chilled. Enjoy!