NO-BAKE MANGO CHEESECAKE
Easy egg-less, no-bake recipe! Best if refrigerated overnight and served chilled.
Provided by Nandini Pinge
Categories Desserts Cakes Cheesecake Recipes
Time 4h15m
Yield 10
Number Of Ingredients 9
Steps:
- Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.
- Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
- Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
- Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.
Nutrition Facts : Calories 278 calories, Carbohydrate 19.4 g, Cholesterol 65.4 mg, Fat 21.3 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 13.1 g, Sodium 143.4 mg, Sugar 14.3 g
MANGO-CHEESECAKE PARFAITS
Everyone loves a parfait. But when the layers are creamy cheesecake and juicy mango, it's a happily-ever-after just waiting to come true.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.
- Layer half each of the mangos and pudding mixture in 8 parfait glasses. Repeat layers.
- Top with remaining COOL WHIP.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
MANGO MOUSSE PARFAITS
Provided by Food Network
Categories dessert
Time 1h25m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Heat the sugar and 1/4 cup water in a medium saucepan over medium heat and cook until the sugar has dissolved, about 3 minutes. Add the chopped mangoes and let steep for 2 minutes. Add the ground cardamom and fennel and blend with an immersion blender until completely smooth. Measure 2 cups of the puree and set aside. Transfer the remaining puree to a large bowl and allow to cool completely.
- In a medium bowl, whip the egg whites to stiff peaks. In a separate bowl, whip the cream to soft peaks. Gently fold first the egg whites into the cooled mango puree and then the whipped cream. Refrigerate until cold.
- Grind the cardamom and fennel seeds in a mortar and pestle and stir into the reserved mango puree. Fill the bottom half of each of 3 martini glasses or parfait cups with the puree and then fill the rest of the way with the chilled mango mousse. Garnish with a sprinkle of pistachios.
MANGO-LIME RICOTTA PARFAITS
This fruity-cheese dessert takes little time to prepare and is not as heavy as ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 4
Steps:
- In a bowl, toss together mangoes, sugar, and lime zest and juice. Let stand 20 minutes. Top ricotta with mango mixture, and serve.
Nutrition Facts : Calories 209 g, Fat 7 g, Fiber 1 g, Protein 11 g, SaturatedFat 4 g
JAMES MARTIN - MANGO PARFAIT & MERINGUE STACKS
This is a gorgeous James Martin dessert. Meringues sandwiched together with fresh cream & passion fruit accompany creamy, delicious frozen parfait......This isn't a complicated recipe but does involve a bit of work - it is WELL worth it though...I promise! Time to make doesn't include freezing or drying out times.
Provided by Um Safia
Categories Frozen Desserts
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the mango parfait, place the egg yolks, water and half the sugar into a saucepan and whisk to combine. Place over a low heat and cook gently, stirring occasionally, for about ten minutes, until the mixture thickens.
- Remove from the heat and pour into a mixing bowl. Whisk until the mixture cools and is light and fluffy.
- Meanwhile, place the mango flesh into a blender and blend until smooth. Pass through a sieve into a bowl.
- Add the cream to the mango mixture and whisk until the mixture forms soft peaks when the whisk is removed. Fold in the cooled egg yolk mixture.
- Place the egg whites into a bowl and whisk until soft peaks form when the whisk is removed. Gradually add the remaining caster sugar, continuing to whisk until stiff and glossy.
- Fold the egg white mixture into the cream mixture until well combined.
- Spoon the mixture into six individual pudding moulds lined with cling film. Place into the freezer for 1-2 hours until completely firm.
- Preheat the oven to 100C/200F/Gas ¾.
- For the meringue stack, place the egg whites into a bowl and whisk until soft peaks form when the whisk is removed.
- Gradually add the sugar and continue to whisk until stiff and glossy.
- Spoon the mixture into a piping bag fitted with a small plain nozzle. Draw 18 7.5cm/3in diameter circles onto baking parchment and place onto a baking sheet.
- Pipe the meringue in a spiral to fill each circle.
- Transfer to the oven and cook for 20 minutes, then turn the oven off but leave the meringues in there for at least two hours. When crisp, remove from the oven and allow to cool completely.
- Remove the parfait from the freezer five minutes before serving.
- To serve, place a meringue disc onto each of six serving plates. Spread a little whipped cream over them, then drizzle with the passion fruit flesh. Top with another meringue and the remaining cream and passion fruit, then finish with a third meringue.
- Turn the parfaits out onto the plates with the meringues. Dust the meringue stacks with icing sugar and top with a few mango slices.
Nutrition Facts : Calories 546.5, Fat 30.6, SaturatedFat 18.2, Cholesterol 227.9, Sodium 80, Carbohydrate 65.4, Fiber 2, Sugar 60.5, Protein 6.5
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