Main - Mango cheesecake recipe condensed milk
Mango Condensed Milk Cheesecake - well this isn't technically a cheesecake, more of a condensed milk tart with fresh mango slices and cream..... This is a 1970s style no-bake cheesecake made with sweetened condensed milk, with the added Mango fruits topping this dessert is fabulous in flavor!
- Mango Condensed Milk Cheesecake
- No-Bake Mango Cheesecake Recipe
- No Bake Sweetened Condensed Milk Mango Cheesecake
- 3 Ingredient Mango Cheesecake (Indian Mango Dessert)
- How to make mango cheesecake without cream cheese?
- How to make mango cheesecake in a pressure cooker?
- How to make mango graham crackers with cream cheese?
- How to make mango gelatin cake?
Mango Condensed Milk Cheesecake
Provided by: Jemma Lee
Total time: 2 minutes
Prep time: 2 minutes
Yields: 6 servings
Number of ingredients: 5
- 1 Lemon
- 1 Tart Shell
- 395ml Condensed Milk
- 1 Mango
- 300ml Cream
- Calories: 140 cal
- Protein: 2 g
- Fat: 9 g
- Saturated Fat: 5 g
- Carbohydrate: 15 g
- Sugar: 11 g
- Fiber: 1 g
- Sodium: 36 g
- Take the pre-prepared tart shell out of the container.
- Juice the lemon and set aside.
- Pour the condensed milk into a bowl.
- Add the fresh lemon juice and mix well.
- Pour the mixture into the tart shell.
- Cut up the mango and lay the fresh slices over the top of the tart.
- Ice with fresh cream.
- Refrigerate and serve.
No-Bake Mango Cheesecake
No-Bake Mango Cheesecake Recipe
Provided by: Charbel Barker
Total time: 150 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 14
- 2 Cups of Graham Crackers (crushed)
- 2 Tablespoons of O Organics Light Brown Sugar
- 1/4 Tablespoon of Ground Cinnamon
- 1 Stick of melted O Organics Sweet Cream Butter
- 2 Bars of O Organics Cream Cheese
- 3 packets of unflavored gelatin
- 3/4 cup of water
- 3 ripe mangoes (chopped)
- 1 can of evaporated milk
- 1 can of sweetened condensed milk
- 3 tablespoons of lime juice
- 1 Tablespoon of Lime Juice
- 2 Tablespoons of Sugar
- 1 Mango (pureed)
- Serving Size: 1 Slice
- Calories: 232 kcal
- Carbohydrate: 40 g
- Protein: 11 g
- Fat: 3 g
- Cholesterol: 7 mg
- Sodium: 548 mg
- Fiber: 2 g
- Sugar: 25 g
- For the Cheesecake
- You will need a 9 inch, pre-greased springform pan
- Add the graham cracker to the springform pan with the brown sugar, ground cinnamon, and melted butter. Mix well and press into the bottom of the pan.
- Refrigerate for at least 20 minutes.
- Prepare the unflavored gelatin by adding all three packets to the water until it begins to solidify. Then heat in the microwave for 10-15 seconds until it returns to liquid form. Set aside.
- Combine the mangoes, the cream cheese, the evaporated milk, the sweetened condensed milk, the lime juice, and the unflavored gelatin mixture in a blender and blend until smooth.
- Pour over the graham cracker crust.
- Refrigerate for at least 2 hours.
- Remove from the springform pan and add the mango glaze.
- Serve with additional chopped mangoes and whipped cream if desired.
- For the Mango Glaze
- Add all of the ingredients to a medium sauce pan and heat over medium heat, stirring constantly for about 5 minutes.
- Put in the refrigerator for 20-30 minutes before spreading on the cheesecake.
No Bake Sweetened Condensed Milk Mango Cheesecake
Provided by: Claudia Lamascolo
Total time: 75 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: French, American
Number of ingredients: 11
- 2 - packages 8-ounce cream cheese
- 1 - 14 - ounce can of sweetened condensed milk
- 2 tablespoons lemon juice
- 8 tablespoon of butter
- 1 tablespoon of lime juice
- 2 tablespoons of sugar
- 1 mango pureed
- Note: any canned pie filling or a different fruit can be substituted
- Garnish: whipped cream, toasted coconut
- Put graham crackers in a food processor and process until fine crumbs form.
- Alternatively, you can put the crackers in a large resealable plastic bag and crush them with a rolling pin.
- Stir together graham cracker crumbs, butter.
- Press firmly into a 9-inch or a 10-inch pie plate, or a springform pan, covering the bottom and 1 to 2 inches up the side.
- Place in the freezer while you begin to make the filling.
- In a large mixing bowl using an electric beater, beat cream cheese until smooth.
- Slowly beat in condensed milk until thoroughly combined, scraping sides of the bowl as needed. Beat in lemon juice.
- Pour filling into prepared crust.
- Cover with plastic wrap and refrigerate until firm, at least 3 hours.
- Place the glaze ingredients in a medium saucepan and heat over medium heat, stirring constantly for about 5 minutes.
- Refrigerator glaze for 20-30 minutes before spreading on the cheesecake.
- Unmold and top with fresh mango glaze, whipped cream, toasted coconut, or any other garnish suggestions of your choice you prefer.
- Note: Any favorite canned pie filling or fresh fruit of choice can be substituted.
3 Ingredient Mango Cheesecake (Indian Mango Dessert)
Yields: 0 servings
Number of ingredients: 13
- 1 (14 ounce) can condensed milk (sweetened)
- 1 cup whole milk greek yogurt (full-fat)
- ¼ cup canned mango pulp ()
- optional additions: cardamom powder, saffron, nuts for garnish
- Oil or butter (for greasing)
- 10 graham cracker sheets (gluten-free works too!) (155 grams/5.45 ounces)
- 4 tablespoons melted butter
- 1 cup nuts
- 5 dates (roughly chopped)
- ½ cup rolled oats (I buy gluten free oats from trader joes)
- ¼ cup pecans
- ¼ cup brown sugar
- 3 tablespoons melted butter
- Optional Crust Recipes (use the crust of your choice or go crustless):
- To make the Graham Cracker Crust: Process the graham crackers in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into the bottom of a well-greased 6-inch cheesecake pan or 7-inch cheesecake pan with a removable bottom (you can use cooking spray or butter to grease the pan – make sure to get the sides of the pan too!).
- To make the date-nut crust: add the nuts and dates to a blender and blend until it turns into a sticky, crumbly mixture. Add this mixture to the greased cheesecake pan with a removable bottom and press down to smooth it out.
- To make the oatmeal cookie crust: Blend all of the ingredients together in a food processor until well combined. Press the crust onto the bottom of a greased 6-inch (or 7 inch) cheesecake pan with a removable bottom.
- To make the Cheesecake:
- Add the condensed milk, yogurt and mango puree to a bowl and mix well.
- Pour the mixture on top of the crust (if using) or straight into a greased 6-inch or 7-inch cheesecake pan (with a removable bottom), then cover the pan with foil.
- Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the pan on top of the rack.
- Secure the lid, close pressure valve, and cook for 30 minutes at high pressure.
- Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). Stick a toothpick into the cheesecake and if it comes out clean, it’s done. If it’s still wet, pressure cook the cake for another 2 minutes.
- Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
- Put the cheesecake in the fridge to chill for 4-6 hours.
- Pour some mango puree on top of the cake right before serving. It adds a nice pop of color!