Producer: Priyanka Das Editor: Nisha Dubey
Ingredients For the base 20 digestive biscuit 5 tbsp melted butter
For the cheesecake mixture 1/2 cup cream cheese 1/4 cup powdered sugar 1/2 tsp vanilla extract 1/3 cup beaten whipped cream 1/2 cup mango pulp 1/4 cup chopped mangoes 1 tbsp agar-agar 2 tbsp warm water
For the topping 1/2 cup chopped mangoes Mint leaves
Crush the digestive biscuits and transfer into a mixer jar. Blend into fine powder, transfer into a deep bowl, add the melted butter.
Crumble and mix well, put 1½ tbsp of the mixture in each lined cupcake mould.
Press it well and allow it to set in the refrigerator for 30 minutes.
Combine agar agar and 2 tbsp of warm water in a small bowl, mix well and keep aside.
In another deep bowl, add cream, and powdered sugar, beat well using an electric beater until light and fluffy.
Add vanilla extract, beaten whipped cream, agar agar mixture and mango pulp. Beat again for a minute. Add the chopped mangoes and mix well.
Pour 2 tbsp equal quantities of the mixture over the biscuit base and spread it evenly. Repeat steps to make remaining 3 more mango cheesecakes.
Refrigerate for 3 to 4 hours in the refrigerator or until it’s completely set.
Remove, de-mould and garnish with chopped mangoes and mint leaves. Serve the mini mango cheesecake chilled.