Eggless No Bake Frozen Mango Custard Cheesecake

June is a month of celebration for us, that too towards the last week its almost everyday a birthday. My younger brother,my daughter, my cousin and my SIL celebrates their birthday. Obviously i wont keep myself away from baking. First comes my brother's birthday, usually i'll bake vanilla cake for him, but this time for a change i went for an eggless No bake cheesecake with mango, this King of fruits started showing their head in Indian stores and this time i pickled some Pakistani Mangoes( dont ask me about the name coz i dont have any idea about the name, but the fruit was really very fleshy and prefect for making this cheesecake). Since i was bit busy with other stuffs i couldnt bake him a cake earlier, obviously i went for this quick cheesecake and kept in freezer instead of fridge.

If you dont have oven, dont worry you can still make this cheesecake as this cheesecake doesnt need oven to bake, yes this cheesecake is no bake and its completely egg free. Mango puree,custard powder, mascarpone cheese, whipped cream makes this elegant mango custard cheesecake. Actually my mom wasnt a great fan of cheesecake, thats y i went for mango custard but trust me i was totally impressed the way this custard cheesecake came out. With super fruity texture, this cheesecake suits prefectly even for a dessert during summer. Very refreshing frozen cheesecake and am sure one cant stop just with a slice. Give a try to this cheesecake even with berries or simply with chocolate, however i felt that mango custard works wonder in this cheesecake.I used 8 inch spring form pan for making this cheesecake.

For base:
2cups Any digestive biscuits
1/2cup Butter
2tbsp Chocolate powder

For Filling:
1cup Sugar
3tbsp Custard powder
1cup Milk
1cup Mascarpone cheese
2cups Full fat whipping cream (chilled)
15grms Chinagrass/Agar Agar powder
2cups Mango puree (fresh or the tinned ones)
1tsp Vanilla extract

Melt the butter and add it to the powdered biscuits, now transfer it to a 7 inch springform pan . Keep in fridge for half an hour.

Meanwhile, heat the milk, sugar in a heavy bottomed vessel.

Once the sugar gets dissolved, add the custard powder,mango puree,agar agar powder, whisk in simmer until the mixture turns thick, keep this mango custard aside.

Let it cool completely. (dont forget to stir continously to avoid the skin form on the top of the custard.

Once the mango custard turns cool, beat in the mascarpone cheese,vanilla extract and keep aside.

Now beat the whipping cream until they turns fluffy, add in the already prepared mango custard and beat in low speed for a while.

Take the already prepared base, pour this mixture over it, keep in freezer for an hour.

Let it sit overnite.

Bring it to room temperature for half an hour before serving.

Cut the cheesecake and enjoy topped with chopped mango or simply with chocolate shaves.

Note:
You can also use tinned mango puree, Kesar mango puree works wonder here.

You can go for gelatin here and try to use less quantity than the agar agar powder.

Bring it to room temperature before half an hour while serving.