Best 2 Trini Mango Cheesecake Recipes

Indulge in the tropical paradise of flavors with our guide to the best "Trini Mango Cheesecake" recipes. Embark on a culinary journey to the vibrant streets of Trinidad and Tobago, where the sweet seduction of mangoes and creamy cheesecake unite in a blissful union. This article will tantalize your taste buds as we explore the delightful nuances and variations of this Caribbean dessert sensation. From the classic simplicity of a traditional mango cheesecake to the innovative twists and fusions that will ignite your curiosity, let us guide you towards the perfect recipe that matches your palate and culinary aspirations.

Check out the recipes below so you can choose the best recipe for yourself!

TRINI MANGO CHEESECAKE

Trini Mango Cheesecake image

This is a Caribbean twist on a classic dessert. Use firm, ripe mangoes, not mushy or half ripe ones. This is a great recipe to try because it's quick and simple to prepare. I used a ready made crust because it makes prep time shorter and really a graham cracker crust is perfect for cheesecakes.

Provided by Tracey Narinesingh

Categories World Cuisine Recipes Latin American Caribbean

Time 4h25m

Yield 8

Number Of Ingredients 9

Ingredients

2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 graham cracker crust, unbaked
1 ¼ cups mango nectar
⅓ cup white sugar
2 tablespoons cornstarch
2 cups ripe mangoes, peeled, pitted, and diced

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the graham cracker crust, and smooth over the top.
Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.
While the cheesecake is baking, pour 1 cup of the mango nectar and 1/3 cup of sugar into a saucepan, and bring to a boil over medium-high heat, dissolving the sugar. Dissolve the cornstarch in the remaining 1/4 cup of nectar, and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.

Nutrition Facts : Calories 483.7 calories, Carbohydrate 57.4 g, Cholesterol 108.1 mg, Fat 26.2 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 13.8 g, Sodium 306.9 mg, Sugar 47.2 g

MANGO LASSI CHEESECAKE RECIPE BY TASTY

Mango Lassi Cheesecake Recipe by Tasty image

We took everything you love about the classic Indian drink and created a beautiful creamy no-bake dessert. Layers of pistachio crust, cheesecake, mango jelly, and saffron whipped cream make every bite better than the first. Can't get your hands on fresh mango? You can substitute it with frozen or thawed mango.

Provided by Tikeyah Whittle

Categories Desserts

Time 7h20m

Yield 12 servings

Number Of Ingredients 23

Ingredients

nonstick cooking spray, for greasing
½ cup raw pistachios
9 graham crackers
¾ stick unsalted butter, melted
1 tablespoon granulated sugar
¼ teaspoon ground cardamom
4 mangoes, cubed, packed - preferably Alphonso
½ cup cold water
2 packets gelatin powder
12 oz cream cheese, softened
¾ cup granulated sugar, plus 1 tablespoon
1 teaspoon lemon juice
1 ½ cups plain full-fat greek yogurt
½ cup cold water
2 packets gelatin powder
½ cup hot water
½ cup granulated sugar
1 cup mango purée
1 ½ cups heavy cream, divided
8 saffron threads
3 tablespoons powdered sugar
½ fl oz mango, cubed
¼ cup raw pistachios, coarsely chopped

Steps:

Make the crust: Grease the bottom and sides of a 9-inch (20 cm) round springform pan with nonstick spray.
Add the pistachios to a food processor. Pulse until coarsely ground, 20-30 seconds. Add the graham crackers and pulse for 30-40 seconds, until finely crushed. Add the melted butter, granulated sugar, and cardamom and pulse until evenly combined.
Transfer the crust mixture to the prepared pan and use a spatula or measuring cup to press evenly against the bottom. Clean the food processor bowl and blade.
Make the mango purée: Add the mango to the food processor. Purée until completely smooth, 2-3 minutes. Transfer the purée to a medium bowl. You should have about 2 cups.
Make the mango lassi cheesecake layer: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
In a large bowl, beat together the cream cheese, granulated sugar, and lemon juice with an electric hand mixer on medium speed until combined, about 1 minute.
Add the melted gelatin and Greek yogurt and beat for another 2-3 minutes, until well combined and fluffy. Add 1 cup of the mango purée and mix until smooth and distributed, scraping down the sides of the bowl with a spatula as needed.
Pour the mango lassi layer over the crust. Refrigerate for at least 20 minutes.
Make the mango jelly layer: In a medium bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
Add the hot water and granulated sugar to the melted gelatin and stir until the sugar is dissolved. Slowly stream in 1 cup of mango purée, stirring continuously, until completely combined.
Remove the cheesecake from the refrigerator. Hold a large spoon about 2 inches above the center of the cheesecake with the back side facing up. Slowly pour the mango purée layer over the back of the spoon so that it gently falls over the mango lassi layer.
Carefully return the cheesecake to the refrigerator. Chill at least 6 hours, or overnight, until set.
Make the saffron whipped cream: Combine ½ cup of heavy cream and the saffron threads in a small saucepan over medium-low heat. Steep for 3-4 minutes, until the cream is bubbling around the edges of the pot. Transfer to a medium bowl, stir in the remaining cup of heavy cream, cover loosely with plastic wrap, and refrigerate at least 1 hour, until completely cooled.
Once cooled, beat the saffron cream with an electric hand mixer on medium speed for 3-4 minutes, until medium peaks form. Add the powdered sugar and mix until just combined.
Once the cheesecake has set, remove from the refrigerator. Dollop the saffron whipped cream onto the center of the cheesecake and use a spoon to spread to about 1 inch from the edges. Use the back of the spoon to create divots and peaks in the whipped cream. Scatter the cubed mango evenly over the whipped cream and sprinkle the chopped pistachios on top.
Use a sharp knife to slice the cheesecake into 12 pieces, wiping the blade clean with a wet cloth after each cut.
Enjoy!

Tips:

Use ripe mangoes for the best flavor. If your mangoes are not ripe, you can speed up the ripening process by placing them in a paper bag with an apple or banana.
To easily remove the mango flesh from the skin, score the mango around the circumference and then use a spoon to scoop out the flesh.
If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the edges of the graham cracker crust so that it fits inside the pie plate.
Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly and develop its full flavor.
When you're ready to serve the cheesecake, top it with your favorite toppings, such as fresh mango slices, whipped cream, or chocolate shavings.

Conclusion:

This Trini mango cheesecake recipe is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, sweet mango flavor, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this Trini mango cheesecake recipe a try. You won't be disappointed!