Mango Mascarpone Cheesecake with a hint of Cardamom

I know it’s been a while guys. With different priorities in my life I am not posting on a regular basis but  will definitely try whenever I can.

Have I told you that mango is my favorite fruit? I guess I have. It is just not possible for me not to post a recipe when it is a mango season. So here comes a mango recipe that your whole family will enjoy.

This mango cheesecake is my number one favorite summer desserts  I love to make, especially if I have last minute company or short on time. It is incredibly easy to make and can be conveniently made in a spring form pan, or individual sized glasses or bowls.  All you are doing is to create a base using cookie crumbs and almond meal, followed by cheese filling, topped with fresh mango, glaze, or jelly. That’s it! No eggs, no baking, no gelatin. Lots of “No’s” but still delightful. The texture is amazingly smooth and the addition of pureed mango with a dash of aromatic cardamom in the filling transforms it into something sublime. For more intense flavor I have added a layer of mango along with mango jelly. The result is simply superb!

I hope you give it a try!

Before we head on to the recipe some quick notes.

I have used Agar agar in this cake. You need to be careful and follow the recipe correctly to get the desired texture from agar.  It’s one of those things that just requires you to do it a couple of times until you get acquainted.

Agar is often called “vegetarian gelatin” and that’s exactly what it is. It is made out of seaweed and is a great vegetarian substitute for gelatin, for its thickening and gelling abilities. Just like gelatine the gelling ability of agar agar is affected by the acidity or alkalinity of the ingredients it is mixed with. More acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar agar. Some ingredients will not set with it at all unless the enzymes in those fruits  are inactivated by using heat. The fruits are kiwi fruit, which are too acidic, pineapple, fresh figs, papaya, mango and peaches, which contain enzymes which break down the gelling ability. So desserts made with these fruits need to be in the fridge to set, but will stay firm at room temperature afterward.

Agar needs heat to do its work, but too much heat will kill it, so don’t boil it. The amount of agar agar to be used in a recipe depends on how gelled you want the desired result. 1/2 tsp of agar agar powder would be enough to set 2 cups of water, milk or juice with a flan like consistency. In this cake I used 1 tbsp agar agar powder in the filling for a firm yet velvety smooth texture.

Make sure the ingredients—especially the cream cheese and mascarpone—are at room temperature before you start mixing the filling.

The cookies are usually sweet enough so you don’t need sugar in the crust.

If you are making this cheese cake ahead of time use canned mango puree as the fresh mango turns little greyish on sides after 2-3 days or you can make the cheese part in advance and do the topping the same day.

This cake can be easily frozen for one month. The texture will not change at all (see the last picture below).

If you want to use gelatin instead of agar agar, use the same amount. Sprinkle it over the water and leave to swell for 5 minutes. Heat gently in the microwave or over hot water until it is all dissolved and smooth.
Gently fold dissolved gelatine and pureed mango into the cheese mixture, then pour over the crust.

This post is linked to Allergy Free Wednesdays.

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