MANGO CHEESECAKE CHARLOTTE #desserts #cake

Mango Cheesecake Charlotte is a powerful no heat dessert with a ladyfinger covering, velvety cheesecake filling and a mango coat on top. It's a reviving make-ahead treat overflowing with fruity flavor and ideal for a gathering.

Take a stab at making this no-prepare pastry is ideal for an uncommon event like Mother's Day, occasion gatherings, Easter or summer reunions. One of my in-laws is a mango-sweetheart and consistently approaches me for this treat.

Outwardly, it's a French-style charlotte cake made with ladyfingers, a similar kind utilized for tiramisu. They're perfect in light of the fact that a customary graham wafer outside layer doesn't go well with mangos.

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Ingredients

• 1 1/2 lb ladyfingers

Mango Cheesecake

• 16 oz cream cheese
• 1 1/2 cups heavy cream
• 2/3 cup sugar
• 3 large mangos, cubed, juices reserved

Jello Glaze

• 1 cup mango juice
• 1 oz gelatin powder, or agar agar
• 1/2 cup boiling water
• 1 tbsp rum, or triple sec, optional

Serving (Optional)

• whipped cream
• fresh mint sprigs
• fresh berries

Instructions
Mango Cheesecake

1. Peel and dice mangos, reserving leftover juices in a small bowl.
2. In a medium bowl, beat cream cheese, cream and sugar together into a thick cheesecake pudding. Fold in mango chunks.
3. Dip each ladyfinger quickly into the reserved juice, and place around the edge of the springform pan. Then line the bottom of the pan the same way.
4. Pour mango mixture into springform pan, using a spatula to spread evenly until flat. Rap pan gently on work surface to flatten. Chill while making the finish.

Jello Glaze

1. Sprinkle gelatin on top of leftover juice, and wait one minute. Mix in boiling water and rum/triple sec, stirring slowly for one minute. Set aside 15 minutes to cool.
2. Once gelatin mixture is at room temperature to lukewarm, slowly pour over the back of a spoon to cover the cheesecake mixture completely.
3. Chill for one hour. Garnish with optional whipped cream, berries and mint. Serve and enjoy!

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