Mango and Ginger Cheesecake
Ingredients for 5 servings:
- 250 gms of mangoes ( I used 2 large Indian Alphonso mangoes)
- 1 tsp fresh ginger – grated
- 1 tsp cardamom – coarsely ground
- ½ tsp nutmeg – finely ground
- 3 tbs sugar- finely ground/ For diabetics you can use sugar substitute like Splenda or Canderal
- 250 gms Mascarpone cheese
- 200 gms Philadelphia soft cheese
- 200 gms Greek style yogurt
- 2 tsp lemon juice
- 2-3 drops of Vanilla essence
- 100 gms shortbread cookies – broken into small chunks
Method:
2. Add the one tsp lemon juice, all the grated ginger and 1 tablespoon sugar to the chopped mango. Mix and cook this for 1 minute in the microwave. (Please note that every microwave has different wattage). Stir the mixture and cook for 1 minute again.
3. Remove the mango mixture, crush all the fruit using a fork and chill the mixture for 30-40 minutes.
4. Crush the shortbread cookies into small chunks and keep aside. Try and use cookies or biscuits which are fairly soft to enable them to soak up the flavours.
5. Mix the mascarpone cheese, philadelphia cheese and greek style yogurt together with the remaining teaspoon of lemon juice. Also add the nutmeg, cardamom, vanilla essence and 2 tablespoons of sugar or sugar substitute and mix well. If the mixture feels too thick – you can add a spoonful of warm milk to soften it.
6. Take 5 glasses and add a teaspoon of the cheese mixture in each glass. Add a second layer with a spoonful of the chilled mango. Add the third layers with the crushed biscuits. Repeat this layering again twice more finishing with the soft cheese layer.
