Course: Mango Dessert Recipes
Cuisine: Vegetarian Mango Recipes
Keyword: Mango Dessert Recipes, Mango for the Holidays

INGREDIENTS

For the gingerbread crust:

  • 6 ounces (170 g / 2 heaping cups) gingersnap or gingerbread cookies
  • 4 tablespoons unsalted butter, melted

For the vanilla cheesecake:

  • 1 pound (454g) cream cheese, at room temperature
  • 1 tablespoon vanilla extract
  • pinch of salt
  • 2 cups (226 g) powdered sugar

For assembly:

  • 1 pound (454 g) chopped mango (about 2 to 3 large mangos)
  • pomegranate arils, for garnish (optional)
  • mint leaves, for garnish (optional)

To make the crust:

  1. Place the ginger cookies in a food processor, and pulse until finely ground.
  2. Transfer the crumb mixture to a small bowl, add the melted butter, and stir to combine.
  3. Use immediately or transfer to a sealed container in the fridge for up to a week.

To make the vanilla cheesecake:

  1. Place the cream cheese in a large mixing bowl.
  2. Beat on medium speed until light and fluffy.
  3. Add the vanilla and salt, then beat until smooth.
  4. Place a fine-mesh strainer over the bowl, then pour the powdered sugar into the strainer and sift it directly into the mixing bowl.
  5. Beat on low speed for a few seconds to incorporate the sugar, then raise speed to medium-high and beat until light and fluffy, 1 to 2 minutes.
  6. Use immediately or transfer to a sealed container in the fridge for up to 3 days.

To assemble:

  1. Place half the chopped mango in a food processor or blender and blend until puréed.
  2. In a dessert glass, glass cup, or stemless wine glass, place a few generous spoonfuls of the crumb mixture.
  3. Use the back of a spoon to gently press it into the bottom of the glass, creating a crust.
  4. Spread a few spoonfuls of cheesecake filling over the crust in an even layer.
  5. Add a layer of chopped mangos, then top them with another layer of cheesecake.
  6. Pour a layer of the mango purée on top, followed by a final dollop of cheesecake.
  7. Serve immediately, garnished with pomegranate arils and a mint leaf, if desired, or keep refrigerated for up to one day.

Notes:

  • To make this vegan, use a nondairy cream cheese in the filling and vegan butter or coconut oil instead of butter in the crust.
  • For the ginger cookies, select cookies that are dry and crisp, rather than moist and chewy, to ensure that they blend smoothly into crumbs.
  • The final dollop of cheesecake can be piped on using a piping bag and a star tip if desired, as pictured here.


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