These mini mango cheesecakes are the perfect sweet treat for you to make. They’re creamy, the perfect level of sweet and the ideal size for those of you who care about your waistlines but also want to satisfy your sweet tooth. Indulge in sweetness with Mini Mango Cheesecakes. Elevate your dessert experience with these bite-sized delights. Discover mango-infused bliss in every delightful mini treat!
Pudding jars With Mango Cheesecake Mini
I just love all things miniature and although I usually eat atleast two of these in one sitting, the aim is an attempt at portion control with these perfectly portioned mini mango cheesecakes! Here is the link to the glass pudding jars that I used, they hold 100ml and are so well priced! My recipe makes 6 of these and conveniently these jars come in a pack of 6.
Fresh Mango vs Mango Pulp
Now in an ideal world I’d want to use fresh mango for these mini mango cheescakes but sadly they’re in season for a very short period of time. Luckily for me, mango pulp is brilliant in desserts and comes very close to the taste of fresh mangoes. I used the East End Mango pulp but any brand will do. You can pick it up from most supermarkets and it should be stocked in the world food aisle.
Mango pulp usually comes in a tin of at least 800g and my recipe only needs 200ml so you’re going to have lots left over….
TOP TIP: Use the remaining mango pulp in a milkshake or a smoothie bowl. But if you’re an animal like me you’ll probably end up eating it by the spoonful!
Video Tutorial
If you like the look of these desserts then you should definitely check out the recipes below for some more amazing dessert ideas:
No Bake Mini Mango Cheesecakes
Ingredients
- 100 g digestive biscuits
- 30 g melted butter
- 125 ml double cream
- 115 g cream cheese
- 150 ml mango pulp to go inside the cheesecake mix
- 2 tbsp icing sugar
Topping
- 50 ml mango pulp to be spooned or piped onto of the cheesecakes
- 6 tsp extra thick double cream to be added on top of the cheesecakes (optional)
- mint leaves to garnish optional
Instructions
- Add your digestive biscuits inot a ziplock bag and bash with a rolling pin until a fine crumb is formed
- Transfer to a bowl and add in your melted butter and stir well, transfer your biscuit mixture into your glass jars and divide evenly to form the biscuit layer of your cheesecakes. Chill in the fridge for 15 minutes.
- Whip your double cream, icing sugar, cream cheese and mango pulp.Don’t overwork your cream or it will split and you'll have to start again!
- Divide your mango cheesecake mix evenly into each glass jar and pop in the fridge to set for 2-3 hours.
- Topping:Remove from the freezer and pipe on a thin layer of mango pulp onto the top of each jar and put in the freezer for 1 hour or fridge for 2 hours.
- Optionally decorate with small mint leaves to garnish and/or chopped mango!
