The Internet is full of mango cheesecake recipes and I tried making one without the desired success. That is when I came across a recipe by Sampada (Instagram: @thesoultreat) that was so simple that I had to try it. It uses just five ingredients and no cream cheese, no gelatin, no agar agar and is simple yet delicious. Thanks again for the recipe. Have made some modifications.
20 Marie/Digestive Biscuits. If using digestive biscuits take 15
200 grams Set Curds
200 grams Condensed Milk
2 Mangoes – I used Bangainpalli mangoes, Alphonso mangoes also work
30 grams unsalted white butter
Grind the Marie/Digestive Biscuits with butter to a fine powder.
Spread in a container and press evenly and freeze for 30 minutes.
Make sure that you drain the set curds (I did it overnight) and get hung curds ready.
Mix together hung curds and Condensed Milk.
Puree the mangoes and add to the curd mix.
Remove the biscuit mix from the freezer and pour the mango, curd mix over the same.
Tap the container, cover with aluminium foil and steam in a pressure cooker for 35 minutes.
Keep the container at a height so you can use a small sieve in the base for height.
Once done remove and cool.
Refrigerate for 2-3 hours and serve chilled.
You can top with chopped mangoes.