i do not cook or bake like a Pro but i've learned a few important things from my parents who are food aficionados.
i love going to wet markets, and my mom and i would walk to the nearest one near the Virgen de la Regla church when we were still staying at my lola's place to snag the freshest catch of the day. i learned how to be a smart shopper by accompanying her to most of her supermarket trips. i remember my dad telling me to religiously follow cooking or baking directions to yield good results. i remember baking my first batch of chocolate cookies with my mom at age 7. i remember my dad telling us of all his food adventures in each and every city or country he's visited and how he'd want us to try them all one day. i remember dining in Hong Kong back in 2005 and dad urging us to eat Roast Peking Duck that was hanging by the restaurant's glass window display. I remember wandering the streets at night to try their street food. I remember saying NO when I saw all them frogs, lifeless and inside jars waiting for anyone brave enough to devour them. I remember feeling so relieved when he took us to Shakey's after. haha! All these and more, but the point is, I learned to enjoy and love to stay in the kitchen because of these two. And because I was in dire need of a new recipe to try, I decided to finally work on the No Bake Mango Cheesecake that I've been wanting to make for the longest time. I made 2 failed attempts before making the perfect one the other day. haha! Thank you, Dets for helping me with the recipe!
To everyone asking for the recipe, it took me around 45 minutes to do the whole thing but its very easy, trust me! you guys enjoy and tell me what you think!
comments and suggestions are always welcome!
xx,
Toni
Ingredients:
1 ½ cups crushed graham crackers
⅓ cup melted butter
300 grams cream cheese (I prefer using Philadelphia Cream Cheese)
60 grams sugar
250 grams double cream (i did not use the one pictured above. instead, i used Nestle's table cream)
200 grams fresh mango puree
10 grams powdered gelatin (unflavored)
¼ cup hot water
Directions:
1.) Combine graham crackers and melted butter. combine well until you get the consistency of wet sand. Press crumbs into slightly greased molds. Refrigerate for 1 hour or until chilled and firm.
2.) Mix cream cheese and sugar. Combine well until soft.
3.) Add powdered gelatin to hot water and mix until completely dissolved. Fold into cream cheese mixture.
4.) Using a large metal spoon, fold in thickened whipped cream and mango puree. combine well.
5.) Pour filling into prepared mold. tap the mold slowly to eliminate air bubbles.
6.) Refrigerate for at least 6 hours before serving.
7.) Garnish with thinly sliced mangoes once filling is set.
writer's note:
like i said, i did not use the cream cheese pictured above. i swear by Philadelphia's Spreadable cream cheese.
and because i did not want to waste all efforts in making the filling, i decided to use this thin pie mold so i can have 2 batches of cheesecake. using my springform pan next time ;)
remember i mentioned 2 failed attempts before getting it right the third time? well, i accidentally discovered this Mango Cream Cheese Mousse and it was an instant hit to my mom's friends who came to visit her the other day. talk about baker's luck. haha!
so this is how thin my cheesecake was. haha! but my brothers loved it and so did my mom's friends. they said it gave enough flavor to savor every bite but im making the filling thicker next time.
always garnish with thinly sliced mangoes or cubes, it makes them even more appealing!
for questions, comments or suggestions, my comment box is down below.
find me on Instagram, too! @tonipino
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