Oven broken? Want a cake? Time for the baking-free Mango Cheesecake!
Many things are easy to love: unicorns, confetti or spring days, for example. But that love grows even bigger when the object of your affections is something you can actually eat, like cheesecake. As wonderful as they are, cheesecakes have one small disadvantage: after eating them, you feel as full as the wolf that ate Little Red Riding Hood — if his stomach contents were replaced with stones. So it's good to know there's a lighter alternative available that's delightfully fresh and fruity.
You'll need:
- 7 coconut macaroons
- 1/2 stick butter, melted
- 9 oz cream cheese
- 9 oz mango, diced
- 1 cup cream
- 8.5 fl oz mango juice
- 1/2 cup sugar (you'll need a little more than this, but not much)
- 2 tbsp lemon juice
- 4 sheets gelatin
- 1 ½ cups whipped cream
- pistachios, coconut flakes and chia seeds to garnish
Here's how:
- Crush the macaroons in a mixer, add the melted butter and mix together.
- Put the mixture into a baking pan and press down to level it out. Refrigerate for one hour.
- Put the cream cheese, most of the mango, and the cream in the mixer. Then add 1/3 cup of the mango juice, the lemon juice and the sugar. Thoroughly mix everything, then add three sheets of gelatin dissolved in a little water.
- Spread this mixture on top of the cooled cake base, and refrigerate for another hour.
- Put the rest of the mango juice, roughly 3/4 cup, in a bowl and add two tablespoons of sugar and the final dissolved sheet of gelatin. Pour the mixture on top of the cake and leave to chill for an hour.
- Spread the whipped cream on top of the cake in the center.
- Decorate with chopped up, leftover pieces of mango and sprinkle with pistachios, coconut flakes and chia seeds to finish.
This cheesecake will land lightly on your tongue — and won't leave your stomach feeling weighed down. There might even be room for a second slice. We promise we won't tell if you don't!