Mango Mousse Cheesecake Recipe: Indulge in Tropical Bliss

Hello and welcome, dessert enthusiasts! Today, we’re diving into the luscious world of mango mousse cheesecake. Get ready to tantalize your taste buds with this luxurious treat!

Introduction

Get ready to indulge in a tantalizing fusion of creamy cheesecake and vibrant mango flavors with our mango mousse cheesecake recipe. Originating from tropical regions, this dessert embodies the essence of summer in every bite. Whether you’re hosting a gathering or simply craving a slice of paradise, this mango mousse cheesecake promises to elevate your culinary experience with its delightful combination of creamy indulgence and tropical sweetness.

Ingredients

To prepare this comforting recipe, you’ll need:

Mango Mousse Cheesecake
Mango Mousse Cheesecake

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup sugar

Mango Mousse:

  • 2 ripe mangoes, pureed
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 tablespoon gelatin, dissolved in 1/4 cup warm water

Cheesecake Layer:

  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Topping:

  • Slices of fresh mango
  • Whipped cream
  • Mango puree swirls

Optional substitutions:

  • For a lighter version, substitute Greek yogurt for heavy cream in the mango mousse.
  • Gluten-free option: Use gluten-free graham crackers for the crust.

 How to Make Luxurious Mango Mousse Cheesecake

  1. Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar; press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Allow to cool.
  2. For the cheesecake layer, beat cream cheese with sugar until smooth. Add eggs and vanilla; pour over cooled crust.
  3. Bake for 20 minutes. Cool and then chill in the fridge for at least 1 hour.
  4. For the mango mousse, whip heavy cream with sugar until stiff peaks form. Fold in mango puree and dissolved gelatin. Spread over the chilled cheesecake layer.
  5. Chill the cheesecake for at least 4 hours. Before serving, garnish with whipped cream, fresh mango slices, and drizzles of mango puree.

Helpful Tips

  • Ensure the cream cheese is softened at room temperature for a smooth cheesecake layer.
  • For a velvety texture, sieve the mango puree before incorporating it into the mousse.
  • To achieve perfect slices, dip a sharp knife in hot water before cutting the cheesecake.

Cooking Tips

  • Consider using a food processor to crush the graham crackers for a finer texture in the crust.
  • Use a spatula to gently fold the mango puree into the whipped cream to maintain its airy consistency.

Serving Suggestions

  • Pair this decadent dessert with a refreshing mango lassi or tropical fruit salad.
  • Serve slices of mango mousse cheesecake on decorative plates garnished with mint leaves for an elegant presentation.

 Frequently Asked Questions (FAQs)

  1. Can I use canned mango puree instead of fresh mangoes? Yes, canned mango puree can be used as a convenient alternative. However, adjust the sugar quantity accordingly as canned puree may contain added sugars.
  2. How long does the cheesecake need to chill before serving? It’s recommended to chill the cheesecake for at least 4 hours to allow the flavors to meld and the mousse to set properly.
  3. Can I freeze leftover mango mousse cheesecake? Yes, you can freeze leftovers for up to a month. Ensure it’s tightly wrapped to prevent freezer burn.

Nutritional Information (per serving)

  • Calories: 420 kcal
  • Carbohydrates: 35g
  • Protein: 6g
  • Fat: 28g
  • Saturated Fat: 16g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 120mg
  • Sodium: 260mg
  • Potassium: 240mg
  • Fiber: 2g
  • Sugar: 24g
  • Vitamin A: 30%
  • Vitamin C: 50%
  • Calcium: 10%
  • Iron: 6%

Storage and Leftovers

Refrigerate: Store leftover mango mousse cheesecake in an airtight container in the refrigerator for up to 3 days.

Reheat: For a refreshing twist, enjoy chilled slices straight from the fridge. Alternatively, let slices sit at room temperature for a few minutes before serving.

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Conclusion

Get ready to embark on a culinary journey to paradise with this luxurious mango mousse cheesecake. Whether you’re savoring it solo or sharing it with loved ones, each bite is sure to evoke visions of sun-kissed beaches and tropical bliss. Don’t hesitate to experiment with your own variations and share your feedback with us. Happy indulging!

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Mango Mousse Cheesecake Recipe: Indulge in Tropical Bliss

Mango Mousse Cheesecake Recipe: Indulge in Tropical Bliss


  • Author: Maria

Description

Get ready to indulge in a tantalizing fusion of creamy cheesecake and vibrant mango flavors with our mango mousse cheesecake recipe. Originating from tropical regions, this dessert embodies the essence of summer in every bite. Whether you’re hosting a gathering or simply craving a slice of paradise, this mango mousse cheesecake promises to elevate your culinary experience with its delightful combination of creamy indulgence and tropical sweetness.


Ingredients

Scale

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup sugar

Mango Mousse:

  • 2 ripe mangoes, pureed
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 tablespoon gelatin, dissolved in 1/4 cup warm water

Cheesecake Layer:

  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Topping:

  • Slices of fresh mango
  • Whipped cream
  • Mango puree swirls

Optional substitutions:

  • For a lighter version, substitute Greek yogurt for heavy cream in the mango mousse.
  • Gluten-free option: Use gluten-free graham crackers for the crust.

Instructions

  1. Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar; press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Allow to cool.
  2. For the cheesecake layer, beat cream cheese with sugar until smooth. Add eggs and vanilla; pour over cooled crust.
  3. Bake for 20 minutes. Cool and then chill in the fridge for at least 1 hour.
  4. For the mango mousse, whip heavy cream with sugar until stiff peaks form. Fold in mango puree and dissolved gelatin. Spread over the chilled cheesecake layer.
  5. Chill the cheesecake for at least 4 hours. Before serving, garnish with whipped cream, fresh mango slices, and drizzles of mango puree.

Notes

  • Ensure the cream cheese is softened at room temperature for a smooth cheesecake layer.
  • For a velvety texture, sieve the mango puree before incorporating it into the mousse.
  • To achieve perfect slices, dip a sharp knife in hot water before cutting the cheesecake.

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