Main - Mango cheesecake recipe condensed milk

Author: Bob Rissell  

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

Mango Condensed Milk Cheesecake
Mango Condensed Milk Cheesecake - well this isn't technically a cheesecake, more of a condensed milk tart with fresh mango slices and cream.....
Provided by: Jemma Lee
Total time: 2 minutes
Prep time: 2 minutes
Yields: 6 servings
Number of ingredients: 5
Ingredients:
  • 1 Lemon
  • 1 Tart Shell
  • 395ml Condensed Milk
  • 1 Mango
  • 300ml Cream
Nutrition:
  • 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
How to cook:
  1. Take the pre-prepared tart shell out of the container.
  2. Juice the lemon and set aside.
  3. Pour the condensed milk into a bowl.
  4. Add the fresh lemon juice and mix well.
  5. Pour the mixture into the tart shell.
  6. Cut up the mango and lay the fresh slices over the top of the tart.
  7. Ice with fresh cream.
  8. Refrigerate and serve.
Notes: No Bake Mango Dulce de Leche Cheesecake, Step 3. Beat sweetened condensed milk, dulce de leche and cream cheese in large mixer bowl until smooth. Vigorously mix 1 envelope gelatin and ¼ cup boiling …

No-Bake Mango Cheesecake

No bake mango cheesecake with smooth creamy texture and delicious mango cheese flavor enriched with white chocolate. What more could …

No-Bake Mango Cheesecake Recipe

No-Bake Mango Cheesecake Recipe
No-Bake Mango Cheesecake, made with fresh, delicious mangoes, is a perfect dessert to share with family and friends this holiday season.
Provided by: Charbel Barker
Total time: 150 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American,Mexican
Number of ingredients: 14
Ingredients:
  • 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)
Nutrition:
  • 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
How to cook:
  1. For the Cheesecake
  2. You will need a 9 inch, pre-greased springform pan
  3. 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.
  4. Refrigerate for at least 20 minutes.
  5. 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.
  6. 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.
  7. Pour over the graham cracker crust.
  8. Refrigerate for at least 2 hours.
  9. Remove from the springform pan and add the mango glaze.
  10. Serve with additional chopped mangoes and whipped cream if desired.
  11. For the Mango Glaze
  12. Add all of the ingredients to a medium sauce pan and heat over medium heat, stirring constantly for about 5 minutes.
  13. Put in the refrigerator for 20-30 minutes before spreading on the cheesecake.
Notes: Mango Cake Recipe Filipino Best Recipes, Combine the cream, sweetened condensed milk and vanilla extract in a large bowl. Beat with a hand mixer until double in volume, about 4 minutes. Spread a scant 2 …

No Bake Sweetened Condensed Milk Mango Cheesecake

No Bake Sweetened Condensed Milk Mango Cheesecake
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!
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
Ingredients:
  • 1 - 1/2 cups crushed graham crackers for the crust (or use cookies crushed of any kind you prefer for a flavor change, IE coconut, shortbread, vanilla wafers)
  • 2 - packages 8-ounce cream cheese
  • 1 - 14 - ounce can of sweetened condensed milk
  • 2 tablespoons lemon juice
  • 8 tablespoon of butter
  • Topping
  • 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
How to cook:
  1. Put graham crackers in a food processor and process until fine crumbs form.
  2. Alternatively, you can put the crackers in a large resealable plastic bag and crush them with a rolling pin.
  3. Stir together graham cracker crumbs, butter.
  4. 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.
  5. Place in the freezer while you begin to make the filling.
  6. In a large mixing bowl using an electric beater, beat cream cheese until smooth.
  7. Slowly beat in condensed milk until thoroughly combined, scraping sides of the bowl as needed. Beat in lemon juice.
  8. Pour filling into prepared crust.
  9. Cover with plastic wrap and refrigerate until firm, at least 3 hours.
  10. Place the glaze ingredients in a medium saucepan and heat over medium heat, stirring constantly for about 5 minutes.
  11. Refrigerator glaze for 20-30 minutes before spreading on the cheesecake.
  12. Unmold and top with fresh mango glaze, whipped cream, toasted coconut, or any other garnish suggestions of your choice you prefer.
  13. Note: Any favorite canned pie filling or fresh fruit of choice can be substituted.
Notes: 5 Mango Cheesecake Recipes, Folding fresh mango puree into a cheesecake is a perfect way to enjoy this king of fruits. Simply peel the mangoes, cut the flesh away from the pit, …

3 Ingredient Mango Cheesecake (Indian Mango Dessert)

3 Ingredient Mango Cheesecake (Indian Mango Dessert)
Provided by: My Heart Beets
Yields: 0 servings
Number of ingredients: 13
Ingredients:
  • 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
How to cook:
  1. Optional Crust Recipes (use the crust of your choice or go crustless):
  2. 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!).
  3. 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.
  4. 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.
  5. To make the Cheesecake:
  6. Add the condensed milk, yogurt and mango puree to a bowl and mix well.
  7. 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.
  8. 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.
  9. Secure the lid, close pressure valve, and cook for 30 minutes at high pressure.
  10. 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.
  11. Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
  12. Put the cheesecake in the fridge to chill for 4-6 hours.
  13. Pour some mango puree on top of the cake right before serving. It adds a nice pop of color!
Notes: No-bake Mango CheeseCake(using Paneer, Condensed, How To : Preperation : Start making this cake, by soaking total of 5 tblsp. gelatin (for the cream cheese layer and for the mango jelly layer together) in cold water …
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