Mango Cheesecake Cups
A delicious creamy, mango-based dessert cup!
Materials
Mango Compote
- 6 oz frozen kesar mangos
- 1/4 c water
- 3 tbsp raw sugar
- 1 tsp cornstarch
Graham Cracker Crust
- 1/2 c honey graham cracker crumbles
- 3 tbsp raw sugar
- 5 tbsp melted earth balance butter
Cheesecake Mixture
- 1/4 c condensed milk
- 1/4 c coconut cream
- 1 tsp vanilla extract
- 1 tbsp lime juice
- 3 tbsp cream cheese softened
Instructions
Mango Compote
- To create the mango compote, simply simmer all compote ingredients in a pan until the mixture turns into a jam like consistency. Make sure to stir consistently. I also crushed the mango pieces with my wooden spoon as they wilted, so that the blending process would be slightly easier later on.
Graham Cracker Crust
- For the graham cracker crust, place graham crackers into a food processor until they are finely blended. Then, mix in melted butter and sugar.
Assembly
- Mix the mango compote and condensed milk together, and place it in the freezer to cool for about 20 minutes.
- Take out the mixture from the freezer, and add in coconut cream, vanilla extract, and cream cheese. Now blend the entire mixture with a hand mixer. Note: make sure to soften the cream cheese before blending with the rest of the mixture – this will prevent chunks. I heated my cream cheese in the microwave for about 20-30 seconds to achieve this.
- Whip the mixture for about 10-15 minutes.
- Grab your dessert cups, and place your graham cracker crust at the bottom and press down with a spoon. Then, scoop in your mango mixture, and top off with more graham cracker crust crumbles. Place the mixture in the freezer for about 2 hours or refrigerate overnight.
- Optional: mix in whipped cream with your mango mixture for a lighter and airier texture!
- Garnish with whipped cream and crushed pistachios before serving.
Leave a Reply