Confused reading the title?? Well, allow moi to explain :D This is actually adapted from the recipe for eggless no-bake mango cheese cake by Nags on Edible Garden. While I have used slightly different ingredients, the method is exactly the same except that I did not use any gelatin as required by her recipe. Gelatin is what makes this set and form a cake but I thought I will avoid it (anyways I did not have any in my pantry!) and see what it turns out to be. After having this, my brother told me this is not a cake it is a custard. Hence, the name (thanks bro!).
The addition of fresh mango brings such a refreshing taste to this dessert; not to mention the lovely, seductive yellow colour! Three things attracted me to this recipe (other than Nags' tempting clicks); one: the fact that it is eggless; two: it does not require baking which greatly simplifies matters for me (I am pretty pathetic at baking cakes); and three: I liked the idea of serving them in individual glasses which makes it easier to serve and is more presentable. You may want to add gelatin if you are looking for a cheese cake or you can avoid it and end up with a different dessert but with the same delicious flavours!
Eggless No-Cook Mango Cream Cheese Custard: Recipe
(Source: Adapted from Edible Garden)
- Low fat / light Philadelphia cream cheese - 300gm
- Low fat / light cream (Puck) - 170 gm
- Fine caster sugar - 1/2 cup
- Fresh, ripe mangoes - 2 medium or 1 large pureed
- Digestive biscuits - 1.5 to 2 cups
- Unsalted butter - 40 to 50 gm at room temperature
- Crumble the digestive biscuits till they are free from lumps. You can use a rolling pin or pestle or a hand processor for this. Mix in the soft butter and then add a layer of this to each serving glass. Press it firmly with the back of your hand or a spoon. Leave it in the fridge while you prepare the cream cheese filling.
- Blend cream cheese, cream and sugar till it is smooth.
- Add half of the mango puree to this mixture and combine gently.
- Take out the serving glasses from the fridge. Pour a generous layer of the cream cheese mixture on top of the digestive biscuits.
- Then add about a tablespoon of the remaining mango puree to each glass, on top of the cream cheese layer. Swirl it with the tip of a spoon till you get nice rippled patterns.
- Cover each glass with a plastic cling film and refrigerate from 8 to 10 hours. Serve chilled.