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How to make this no-bake mango cheesecake, with white chocolate

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Indulge in this heavenly no-bake mango and white chocolate cheesecake! A luscious, velvety smooth mango-infused cheesecake, perfectly complemented by the richness of white chocolate, lime and cardamom. A tropical paradise for your taste buds!

Ingredients

  • 200g gingernut biscuits
  • 75g butter
  • 1 Alphonso mango (if out of season any sweet Indian or Pakistani mango is fine (e.g. Kesar)
  • Zest and juice of one lime
  • 2 cardamom pods crushed and seeds extracted (husks discarded)
  • 300 mls double cream
  • 250g mascarpone cheese
  • 300g white chocolate, and 100g grated for the topping

Instructions

  1. Break the white chocolate into chunks and put it into a heatproof bowl that will sit snuggly on top of a saucepan. Fill the pan with a small amount of water. Bring the water to a boil. Put the bowl with the chocolate on top of the pan. Make sure the bottom of the bowl doesn’t touch the water. Turn down the heat and let the chocolate melt. Using a silicone spatula give the melting chocolate a gentle stir. Once the chocolate has melted, take off the heat, and set the bowl aside allowing the chocolate to remain fluid and cooled down to room temperature.
  2. Line the bottom and sides of a round 22cm spring-form cake tin with baking parchment.
  3. In a food processor whizz up the ginger nut biscuits to a crumb and tip into a mixing bowl.
  4. Gently melt the butter in a small saucepan or in the microwave, pour the melted butter into the ginger biscuit crumbs and mix thoroughly. If your mix looks too dry add a little more melted butter. Using a silicone spatula, scrape the crumbs into the bottom of the lined cake tin. Use the back of a tablespoon and press down on the biscuit base until you have a firm, even crumb base. Set aside for later.
  5. Slice the mango, and discard the seed. With a spoon scoop the flesh away from the skin. Place the mango flesh into a blender and whizz to a pulp.
  6. Tip the mascarpone cheese into the bowl of your stand mixer (you can also use a handheld mixer), and use the paddle attachment to loosen up the cream cheese. Add the mango, lime juice, lime zest and cardamom seeds and continue to beat until all the mango is mixed fully into the cheese. Scrape into a bowl.
  7. Using the stand mixer, with the whisk attachment, whip the double cream until it has soft floaty white peaks. Spoon the cream into the mascarpone cheese and mango folding in gently. You will have a pale orange, light, mousse mixture.
  8. Now pour the cooled chocolate into the bowl with the mango, cheese and cream, Using your silicone spatula gently mix together and pour into the biscuit-lined cake tin. Cover the top with cling film and pop into your fridge to set overnight.
  9. When you’re ready to serve, grate white chocolate and scatter over the cake.

Find it online: https://tootingmama.com/no-bake-mango-cheesecake/