It has been raining mango lately.

Darcy’s collegues who returned from India have been giving us boxes after boxes of mangoes. While some were Alfonso mangoes which i absolutely adore to bits, i can’t say the same for the rest.

With 2 blocks of cream cheese nearing its expiry date and a handful of unused limes waiting to rot, i couldn’t think of a better way to incorporate all of them into 1 cake.

So i wasn’t quite confident that the cake will be edible. After all, it’s my first time making a mousse cheesecake. For you who are not huge on heavy cheesecakes, this… is the cake for you. However, for myself, heavy cheesecake is the way to go for me… Mousse-y cheesecake? Naahhh… I’m really not a fan.

Mango & Lime Mousse Cheesecake (non-bake)

Ingredient

1 x 7″ vanilla sponge cake (optional)

Crust

• Oreo Cookies 140g, without the cream

• Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Freeze for at least half an hour.

Filling

2 tbsp gelatine powder
4 tbsp water
450g cream cheese
5 tbsp caster sugar
180g whipping cream

1. In a small bowl, soak gelatine in boiling water and stir until gelatine has dissolved. Set aside
2. Beat cream cheese and sugar at medium speed until creamy. Add gelatine mixture, mixing until smooth.
3. In a separate bowl, beat whipping cream until medium peaks form. Fold 1/3 of cream into cream cheese mixture to lighten. Gently fold in remaining cream until just incorporated.
4. Set aside 120g of this cream cheese mixture in a small bowl.

To make mango mousse filling

320g mango puree
3 tsp lemon juice
remaining cream cheese mixture from above

1. Fold in mango puree and lemon juice into cream cheese mixture from above until just incorporated.

To assemble

1. Remove crust from freezer.
2. Place the vanilla sponge cake right in the middle of the crust.
3. Pour in the mango mousse filling onto the sponge cake. Refrigerate immediately.

To make lime mousse filling

120g cream cheese mixture from above
2 tbsp lime juice
zest of 5 limes
3-4 tbsp cream

1. Fold lime juice and lime zest into the cream cheese mixture until just incorporated. Stir in cream.
2. Remove the cheesecake from the refrigerator, and pour the mixture onto the mango mousse filling.
3. Refrigerate for another 4 hours at least, but preferably chilled overnight.

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From the feedback, it seems like the cake is very well received. Was told that the cake was a delight to have after a heavy dinner because of its light texture. Because i’m not a fan of anything mango and mousse, i really can’t  say much for this cake. I merely took 3 bites and that was it. But the flavour combination is pretty awesome i must say. Mango and lime… they marry pretty well together!

Wait, let me rephrase that.. i love mango very much… I just dislike cakes with mango. :P

As for the vanilla sponge cake in between the crust and the mango mousse cheesecake? You can totally skip that. It does nothing to the taste nor the texture.

** A shoutout by Amy Atlas for this cheesecake. Thank you!