Mango Cheesecake:
Preheat the oven to
illing into chilled crust.Bake cheesecake at 325\u00b0F about 1
o cool before adding cheesecake mixture.
For Cheesecake:.
With an
f cold water. Puree the mango and orange juice and push
Prepare vanilla pudding mix with mango nectar as the liquid. Mix
br>Add sour cream, eggs, mango puree, vanilla and lemon juice
he warm gelatin solution to mango puree and blend well.
ater. Set aside.
Place mango, lemon juice, lemon rind, cinnamon
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
hile the cheesecake is baking, pour 1 cup of the mango nectar
Combine graham cracker crumbs and melted butter. Press into bottom of 8\" pan.
Mix cream cheese, cream, and sugar.
Add gelatine to hot water until completely dissolved. Add mango puree.
Add half of this mixture to the cream cheese mix. Pour this on top of graham cracker crust.
Refrigerate for 30 minutes. Pour remaining mango mix on top of chilled cheesecake.
Refrigerate overnight.
ne at a time, followed mango puree and vanilla.
Once
o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
In a blender, combine frozen mango, milk and sugar.
Whirl until mixture is smooth, adding a bit more milk if needed.
Serve.
To make a larger smoothie or to make more servings, just use equal amounts mango and milk, plus sugar to taste.
owl until dissolved; mix in mango puree. Transfer 1/2 cup
harp paring knife, carve the mango flesh from the pit, then
Combine all ingredients in blender container.
Cover and blend on high until smooth.
Note: You can use other flavor nectars in place of mango to add variety!
set on rack.
For cheesecake topping:.
have the oven
Cheesecake:
Combine 1st 3 ingredients;
Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved.
Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well.
Refrigerate until set, at least 4 hours.