The inspiration of this recipe is from a dessert called Eton’s mess which a friend of mine had made and my son loved it. I was looking to make something similar but eggless. I managed to get some juicy Indian mangoes so I used them to make this layered dessert which I have named mango and ginger cheesecake. It’s quick and easy to make and tastes great too. Perfect dessert for the summer.
Ingredients for 5 servings:
250 gms of mangoes (I used 2 large Indian Alphonso mangoes)
1 tsp fresh ginger – grated
1 tsp cardamom – coarsely ground
½ tsp nutmeg – finely ground
3 tbs sugar- finely ground/ Diabetics can use sugar substitute
250 gms Mascarpone cheese
200 gms Philadelphia soft cheese
200 gms Greek style yogurt
2 tsp lemon juice
2-3 drops of Vanilla essence
100 gms shortbread cookies – broken into small chunks
1. Peel the mango and chop it into small chunks. Save 8-10 thin long strips of mango for garnishing.
2. Add the one tsp lemon juice, all the grated ginger and 1 tablespoon sugar to the chopped mango. Mix and cook this for 1 minute in the microwave. (Please note that every microwave has different wattage). Stir the mixture and cook for 1 minute again. Remove the mango mixture, crush all the fruit using a fork and chill the mixture for 30-40 minutes.
3. Mix the mascarpone cheese, philadelphia cheese and greek style yogurt together with the remaining lemon juice. Add the nutmeg, cardomom and 2 tablespoons of sugar or sugar substitute and mix well. If the mixture feels too thick – you can add a spoonful of warm milk to soften it.
4. Take 5 glasses and add a teaspoon of the cheese mixture in each glass. Add a second layer with a spoonful of the chilled mango. Add the third layers with the crushed biscuits. Repeat this layering again twice more finishing with the soft cheese layer.
Tip: You can use other fruits such as strawberries and raspberries instead of mangoes. Just adjust the sugar depending on the sharpness of the fruit.
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