Mango Cheesecake


For the Crust

1 cup graham cracker crumbs

4 tbsp melted butter

1 tbsp coconut sugar

For the Cheesecake Filling

1 cup cream cheese

1/4 cup sugar

1 tsp vanilla extract

1 cup mango puree — 2 medium mangoes

1/2 cup heavy cream

1 tsp gelatin powder

1 tbsp cold water

For the Mango Jelly

1 tsp gelatin powder

1 tbsp cold water

1 cup mango puree (about 2 medium mangoes)

1 tbsp sugar (or more if mangoes are not sweet enough)

For the Crust

In a bowl add graham cracker crumbs, melted butter and sugar then stir to combine.

Divide crust mixture between 6 (6 to 8 Oz.) jars.

Refrigerate crusts for 30 minutes.

For the Cheesecake Filling

In a small bowl, combine gelatin and cold water, then whisk with a fork and sed aside.

Once gelatin expands, heat in a microwave for a few seconds to liquify, or melt over a double boiler.

Combine cream cheese and sugar in a bowl.

Beat on medium speed with a mixer for 2 to 3 minutes.

Scrape down the sides and bottom of the bowl.

Add mango puree and vanilla, then beat to combine.

Slowly add in whipping cream, beating on medium, until incorporated.

Beating on low speed, add liquified gelatin.

Divide between the 6 jars.

Refrigerate for 2 hours.

For the Mango Jelly

Combine water and gelatin, then set aside for 10 minutes.

Then heat over a double boiler or in the microwave to liquify.

In a bowl combine mango puree, sugar and gelatin, then stir to combine.

Divide this mixture between the 6 jars, then refrigerate for at least 1 hour.

Serve with more mango chunks on top. Enjoy!
Thanks for Shopping at Gene's Fine Foods!

Return to Recipes