Eggless Mango Cheese Cake - No Bake, No Egg.

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Eggless Mango Cheese Cake - No Bake, No Egg. 

I have already posted the recipe for Mango Mousse with Mango Glaze. Using that on a biscuit base you get this beauty. The only requirement is you need a Tart Tin or spring form pan to make this. 

If not, you can use any tin with loose bottom or line the regular tin with cling Film so that it hangs over the side so it is easy to pull the cake. 

As I was busy with guests that day, I forgot to coer it with cling film and hence the Ice coating on top. Nevertheless, it tasted yum. So remember to cover it with Cling Film. 

Ingredients

For the Base:
Biscuit - 30-40 (I used 1 big packet of Marie)
Melted Butter - 100 Grams

For Mousse:
Paneer/Cottage Cheese - 1 Packet (I used Milky Mist 200 Grams)
Condensed Milk - 1 Tin (I used Milk Maid 400 Ml)
Gelatin - 3 Tablespoon+3 Tablespoon
Mango Pulp - 300 Ml + 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

For Mango glaze
Gelatin - 3 Tablespoon
Mango Pulp - 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

Method

• Powder the biscuit using blender or hand.
• Melt the butter and add the powdered biscuit to it and mix well.
• Take your Tart tin or Spring form pan and using your fingers spread the biscuit-Butter mixture. 
• Press to form a even base and put this fridge for 10 minutes. 
• Soak all (6 Tablespoon) of the Gelatin in little cold water for some minutes till it becomes fluffy. This may take 10 minutes.
• After 10 minutes, mix this soaked Gelatin in hot water and mix well till it becomes transparent. 
• Meanwhile, In a blender add Paneer, Condensed Milk, 300 ml of Mango Pulp and blend it well.
• To this add  half of the prepared gelatin and mix well.
• Take your serving dish and fill 1/2 or 3/4 of the dish with the prepared Mousse. 
• Pop this into the freezer for 10 -15 minutes.
• Meanwhile take the remaining Gelatin and Mango Pulp and mix them together.
• Now remove the Mousse from the dish and pour a thin layer of the prepared mango glaze on top of the mousse. 
• Pop this into the freezer for 10 -15 minutes.
• Meanwhile take the remaining Gelatin and Mango Pulp and mix them together.
• Now remove the Mousse from the dish and pour a thin layer of the prepared mango glaze on top of the mousse. 
• Cover the dish with some cling film and keep it in the freezer for 15-30 minutes or till the Mousse and Glaze is set.
• Serve it chilled.

Cake cheese cake Desserts eggless baking International mango Miscellaneous no bake other bakes Paneer