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INSTAGRAM LIVE WITH CHEF MANPREET DHODY – NO-BAKE MANGO CHEESECAKE
For the Crust:
Digestive Biscuits – 120g
Melted Unsalted Butter – 50g
Chopped Basil – 5g
Lemon Zest – 5g
For the Filling:
Fresh Mango Pureé – 180g
Cream Cheese Softened – 150g
Whipping Cream – 80ml
Melted White Chocolate – 120g
To Garnish & for the Layers:
Chopped Mangoes – 1 cup
Fresh Mango Pureé – 1/2 cup
Fresh Mint – 1 Sprig
Whipped Cream – 1/4 Cup
Berries or Cherries To Garnish
Kicking off our month-long celebration of mangoes, Manpreet Dhody shows us how to prepare show-stopping No-Bake Mango Cheesecake Jars. This simple, creamy dessert topped with golden mango chunks is sure to be your new favourite!
METHOD & RECIPE:
For the Biscuit Base:
Put the digestive biscuits in a blender until very fine crumbs form or you can crush them using your hands.
Pour the crushed biscuits to the melted butter. Add lemon zest, roughly chopped basil and stir until well combined, or looks sandy, crumbly in texture. Allow it to rest.
Cream Cheese Mix:
Using an electric beater or a stand mixer, beat the cream cheese in a large bowl for 2-3 minutes, or until smooth. Beat in the melted white chocolate & whipped cream.
Divide the cream cheese mix by half. In one half, fold in the mango puree till you get a mellow yellow colour.
Transfer the cream cheese mix to a piping bag, alternating with mango purée & white cream cheese mix.
Add the biscuit crumb in the bottom of the glass as your first layer. Follow it with piping the cream cheese mix. Add chopped mangoes & mango purée. Repeat the process till you reach the brim of the glass. Garnish it with few mint leaves.
Eat it immediately or refrigerate.