Mango Creamy Cheese Charlotte Food

MANGO CHEESECAKE

Steps:

• Preheat oven to 300°F.
• Butter a 10-inch springform pan and set aside.
• Combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl.
• Stir in melted butter.
• Press mixture into prepared pan.
• Combine cream cheese and sugar in a food processor or blender; process until combined.
• Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.
• Pour mixture into prepared crust.
• Bake for 1 hour or until set.
• Let cheesecake cool for 1 hour.
• While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.
• Preheat oven to 350°F.
• After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping.
• Bake 4 minutes.
• Remove from oven.
• Chill for at least 4 hours.
• Prepare garnish (optional but highly recommended- if desired substitute passion fruit glaze for the following apricot glaze) Process glaze ingredients (apricot jam- vinegar) in a food processor.
• Spread glaze over chilled cheesecake before serving.

CREAMY MANGO DESSERT

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold nectar. Remove 1-1/2 cups of the gelatin; set aside for later use. (Do not refrigerate.) Pour remaining gelatin into 8 individual dessert dishes. Refrigerate 1 hour or until set but not firm. (Gelatin should stick to finger when touched.)
• Beat cream cheese in medium bowl until creamy. Gradually add reserved 1-1/2 cups gelatin, beating until well blended. Spoon over gelatin in dishes.
• Refrigerate 2 hours or until firm. Store leftover desserts in refrigerator.

MANGO CHEESECAKE

Steps:

• For crust:
• Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
• For filling:
• Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
• Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.

20 EASY MANGO DESSERTS WE CAN'T RESIST

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious tropical dessert!

MANGO CHEESECAKE CHARLOTTE

Steps:

• 1. Preheat the oven to 350°F (180°C). Line a springform tin (8 inches/20cm) with baking parchment and set aside. Peel the mangoes, cut along the stone and dice the flesh - puree the listed amounts in the recipe separately and set aside.
• 2. Add the eggs, sugar, salt, and vanilla extract to a large bowl and mix on high speed until light and fluffy for about 4-5 minutes. Mix the flour with baking powder, sift into the bowl and fold in. Fill the batter into the prepared baking tin, smooth out the top and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and run a knife immediately around the cake to loosen it from the baking tin, remove from the tin and place with the baking parchment on a wire rack to cool down.
• 3. Remove the baking parchment from the cooled cake and cut off about 0.2 inches around the edges. Place on a serving plate, inside an adjustable cake ring. Trim the ladyfingers on one side so that they all have a flat end. Place the ladyfingers between the cake base and the cake ring with the cut side facing down (and the sugared side facing outwards) - pull the cake ring together so that the base and the ladyfingers stick together and you got a nice edge with no large gaps. Set aside.
• 4. Add the gelatin leaves for the filling in a bowl with cold water and let soak for about 5-7 minutes. Add the cream cheese, sour cream, sugar, and orange zest to a large bowl and mix to combine. Set aside. Squeeze the gelatine leaves and place in a small pot - heat up and let dissolve. Add some mango puree and mix. Gradually add the rest of the puree and stir in. Add this mixture to the bowl with the cream cheese and stir in. Whisk the heavy cream until stiff peaks form and then fold into the cream cheese mixture. Fold in the mango pieces as well. Fill this mixture into the prepared form with the base and ladyfingers and smooth out the top. Place in the refrigerator for about one hour.
• 5. Add the gelatin leaves for the mango layer in a bowl with cold water and let soak for about 5-7 minutes, squeeze a bit and then dissolve it in a small pot at medium heat. Gradually add the mango purée and mix in. Add the confectioners' sugar and mix in. Pour on top of the cake, smooth out and place the Charlotte back in the fridge for 3-4 hours.
• 6. Remove the cake ring from the cooled Charlotte, decorate with some whipped cream and serve.

CHEESE CHARLOTTE

Steps:

• Cut cheese into small thin slices.
• thinly slice the bread.
• butter a souffle dish(or similar ovenproof dish).
• fill with alternate layers of bread and cheese.
• Bring milk to boil, beat eggs and take milk off the heat.
• Pour beaten egg slowly into milk, stirring constantly.
• season with salt,pepper and nutmeg and pour over bread and cheese
• leave to soak for 10 mins, occasionally loosening edges with a spatula.
• dot surface with knobs of butter and cook in a hot oven 450F for 40 mins.

MANGO CREAM

Steps:

• Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. When cooked, put the mango through a food mill until you have a thin pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut garnish with mint and serve.

3 INGREDIENT MANGO ICE CREAM

Steps:

• To prepare mango puree, dice the pulp of fresh mango into chunks. Blend it to a smooth puree along with sugar without using any water. Or you can use cannned mango puree.
• Whip the cream using a hand mixer till soft peaks form. You can use a stand mixer as well for the purpose.
• Add mango puree in the whipped cream. Whisk using the hand blender or sptaula for 1 - 2 minutes or until well combined. Taste and if required add more sugar accordingly.
• Pour the ice cream into a freezer friendly container with a lid. Freeze for 5 - 6 hours or until set.
• Stand for 5 minutes to soften slightly, then scoop and serve!

MANGO CREAMY CHEESE CHARLOTTE

Steps:

• Arrange enough ladyfingers over bottom of 8-inch-diameter springform pan with 2-3/4-inch-high sides to cover completely, trimming as necessary.
• Halve remaining ladyfingers crosswise and stand around sides of pan, edges touching and rounded sides out.
• Brush with Grand Marnier.
• Whip cream till stiff.
• Put the mango nectar into a small heat-proof bowl and sprinkle the gelatin over it.
• Set aside for 5 minutes.
• Whip cream cheese with sugar in food processor.
• Add the 2 packages of defrosted mangoes Or 4 fresh mangoes peeled and diced pulse till pureed.
• Heat in microwave oven nectar 20 seconds then add to mango cheese mixture,pulse.
• Quickly pulse in whipped cream with the mango cheese mixture.
• Spoon mango mixture into pan.
• Cover with plastic; chill until set, at least 5 hours.
• Remove springform and tie cake with a pretty peach colored ribbon.
• Serve with Raspberry Sauce!

CREAMY MANGO CHICKEN

Steps:

• Pre heat over to 180
• Season the chicken with salt and pepper
• Heat the oil in a pan and fry the chicken breast until golden brown and sealed - drain and place in the base of a casserole dish
• Whisk the cream until soft, mix in the mango chutney, worcestershire sauce, salt and pepper - pour over the chicken
• Bake in the oven for 35 mins - until the chicken is cooked through
• Serve with wild rice and green beans

CREAMY MANGO CHEESECAKE

Steps:

• Preheat the oven to 200 degrees C/400 degrees F/Gas Mark 6.
• Mix together the oats, butter and honey. Press the mixture into the base of a 20cm loose-bottomed cake tin.
• Bake for 12-15 minutes, until lightly browned. Then cool.
• Peel, stone and roughly chop the mango.
• Place the chopped mango, cheese, yogurt and lime rind in a blender or food processor and process until smooth.
• Heat the apple juice until boiling, sprinkle the gelatine over it, stir to dissolve, and then stir into the cheese mixture.
• Pour the cheese mixture into the tin and chill until set.
• Turn out onto a serving plate and decorate the top with the mango and lime slices.