MANGO CHEESECAKE CHARLOTTE

"Mango Cheesecake Charlotte is an irresistible no bake dessert with a ladyfinger crust, creamy cheesecake filling and a mango glaze on top. It’s a refreshing make-ahead dessert bursting with fruity flavor and perfect for a party."

prep time: 30 mins
total time: 2 hrs 30 mins
servings: 12 servings

Ingredients

• 1 1/2 lb ladyfingers

Mango Cheesecake

• 16 oz cream cheese
• 1 1/2 cups heavy cream
• 2/3 cup sugar
• 3 large mangos, cubed, juices reserved

Jello Glaze

• 1 cup mango juice
• 1 oz gelatin powder, or agar agar
• 1/2 cup boiling water
• 1 tbsp rum, or triple sec, optional
• Serving (Optional)
• whipped cream
• fresh mint sprigs
• fresh berries

InstructionsMango Cheesecake

• Peel and dice mangos, reserving leftover juices in a small bowl.
• In a medium bowl, beat cream cheese, cream and sugar together into a thick cheesecake pudding. Fold in mango chunks.
• Dip each ladyfinger quickly into the reserved juice, and place around the edge of the springform pan. Then line the bottom of the pan the same way.
• Pour mango mixture into springform pan, using a spatula to spread evenly until flat. Rap pan gently on work surface to flatten. Chill while making the finish.

Jello Glaze

• Sprinkle gelatin on top of leftover juice, and wait one minute. Mix in boiling water and rum/triple sec, stirring slowly for one minute. Set aside 15 minutes to cool.
• Once gelatin mixture is at room temperature to lukewarm, slowly pour over the back of a spoon to cover the cheesecake mixture completely.
• Chill for one hour. Garnish with optional whipped cream, berries and mint. Serve and enjoy!

Notes

• You can use fresh mangos or frozen mango pieces for this recipe.

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