Sounds weird, does it not? A mango pudding cheesecake. Ha.
I love mango pudding. And cheesecake, of course. So the thought was to marry the both of them into a fabulous dessert. At first I thought to make this in an 8 inch round tin. But after some contemplation, I decided small individual cheesecake cups would be the best.
This is a no-bake recipe using agar agar powder. I use Swallow Globe brand of agar agar powder, easily available in supermarkets in Singapore. The packet information for this brand states 100 ml of liquid to 1 gram of agar agar powder.
Mango pudding cheesecake
- 200 grams digestive biscuit
- 80 grams unsalted butter, melted
- 250 grams cream cheese, softened
- 450 grams fresh mango puree (see note)
- 100 ml milk
- 200 ml heavy cream
- 120 grams castor sugar
- 15 grams white agar agar powder
Mango pudding topping
- 250 grams fresh mango puree (see note)
- 200 ml evaporated milk
- 300 ml milk
- 100 grams castor sugar
- 5 grams agar agar powder
- Line a 12 hole muffin tin with cupcake wrappers.
- Crush biscuits in processor. Add in butter and mix until combined.
- Add around 2-3 tbsp of biscuit crumbs to each wrapper. Use a shot glass to press the biscuit base firmly down. Refrigerate until firm.
- Place cream cheese and sugar in the food processor and blitz until combined.
- Place mango puree and milk in a saucepan. Add in agar agar powder and stir until dissolved. Heat the mixture until boiling, stirring constantly. Leave aside to cool slightly.
- Whisk heavy cream until stiff peaks.
- Add mango puree mixture into cream cheese sugar mixture and process until smooth. Fold in heavy cream.
- Spoon 4 tbsp of cheesecake filling into each cupcake wrapper. Set aside to cool.
- For mango pudding, add all ingredients into a saucepan. Stir well to dissolve agar agar powder. Heat the mixture until boiling, stirring constantly. Leave aside to cool for 5 minutes.
- Pour mango pudding over the cream cheese mixture in the cupcake wrappers.
- Bang a few times on the counter to get rid of large bubbles. Leave aside to cool for 15 minutes.
- After 15 minutes, the mango pudding should be just set. Place in refrigerator for 2 hours at least before serving.
- For the mango puree, I used 3 medium mangoes and blitzed it in the blender with 5 tbsp of sugar and 2 tsp of lemon juice. Adjust the sugar amount according to the sweetness of the mangoes.
- Follow the instructions for the brand of agar agar powder you use. Swallow Globe brand’s instruction is to dissolve the agar agar powder in the liquid before heating.
- I think the cheesecake filling recipe above would make a total of 16 cheesecake cups. If you want to, crush a total of 250 grams of biscuit and mix with 100 grams melted butter, then distribute to 16 cupcake wrappers.
Subtle fragrance and tangy sweetness of mangoes in every bite! The cheesecake is acceptably firm, though if making next time, 12 grams could be enough. If making in an 8 inch round tin, 15 grams of agar agar powder would be great. This would make it easier to slice the cheesecake. The 15 grams would let it be more firm and not crumble or collapse when slicing.
Also, should an 8 inch round tin be used, increase the butter amount in the biscuit base to half the amount of biscuit used, to hold the base more firmly.
With this recipe, I had about half a cup of cheesecake filling and 1 cup of mango pudding leftover. Too lazy to crush more biscuits, I poured the cheesecake filling into 2 small bowls, topped it with some mango pudding. The remaining mango pudding was poured in a plastic tub and happily eaten as a dessert by itself.
Waste not, want not. 😛