Blender mango cheesecake

Yield: 8 Servings

Measure Ingredient
1½ cup Crushed graham crackers
½ cup Desiccated coconut
1½ teaspoon Cinnamon
2½ tablespoon Sugar
⅔ cup Melted butter
2½ tablespoon Gelatin
1¼ tablespoon Grated lemon rind
2 tablespoons Lemon juice
½ cup Boiling water
½ cup Sugar
3 Egg yolks
¾ pounds Cream cheese
1 pounds Mashed mango pulp
½ cup Cold water
1½ cup Sour cream
⅔ cup Cream


Date: Tue, 2 Apr 1996 07:58:12 -0600 From: pickell@... (S.Pickell)

1. Mix the crushed graham crackers, co Chill until ready to use.

2. Put the gelatin, lemon rind, lemon juice and boiling water in an electric blender and whirl for about 30 seconds.

3. Add the sugar, egg yolks and softened cream cheese. Whirl on high speed for another 30 seconds.

4. Add the mango pulp (keep some aside for the top of the cake), cold water and sour cream. Blend until all the ingredients are well mixed.

5. Pour into the prepared crust and chill until firm.

6. Whip the cream and gelatin fold in the reserved mango pulp. Spread over the cake and serve. Serves 8.



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