Mango season is upon us and we need to make use of them! I think mangoes are my favourite fruits of all time. They’re so juicy and flavourful and beautiful, one just can’t get enough!
This Eggless Mango Cheesecake Tart here was created because my Mum loves mangoes more than anyone I have ever known and she asked me to combine her two most favourite things, mangoes and cream cheese. Hence, this tart.
This is quite an easy recipe and is absolutely delicious. Let’s get baking!
Eggless Mango Cheesecake Tart
Author: Anjali Johny
For the crust: I used my Gluten-free crust recipe from my Orange and Kiwi tart – CLICK HERE
250-260 ml mango puree (I used one large freshly pureed Alphonso mango)
190 g cream cheese
Sugar according to the sweetness of your mango
A pinch of salt
1 tsp freshly squeezed lemon juice
1 tbsp cornflour/cornstarch
Prepare your crust according to this recipe in a 9-inch loose bottom tart shell.
In a food processor add all your ingredients for the filling and blitz until smooth. Pour the filling into the moderately cooled crust and bake in a preheated oven at 175 C for roughly 18-20 minutes.
After that leave the oven door slightly open and let the cheesecake tart rest in the oven for 20 minutes. Then remove from the oven and let it come to room temperature. Once it is cooled, refrigerate it for a minimum of 2 hours before serving.
Serve with ice-cream, whipped cream, freshly cut mangoes or anything your heart desires. It is bound to please everyone!
Until next time!