Mango Lime Chili Cheesecake With Raspberry Tequila Puree Recipes

MANGO LIME CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat your oven to 190°C (375°F).
• Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
• Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
• Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a measuring up to press into the base and partially up the sides. Bake for 8-10 minutes, until lightly golden. Set aside to cool.
• Using a blender, puree mangos until smooth. Set aside.
• In a large bowl, whisk together cream cheese and sugar until smooth.
• Add the eggs and egg yolk one at a time until combined. Mix in 500 milliliters (2 cups) mango puree, and lime zest, whisking until combined.
• Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
• Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
• In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
• Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
• Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
• Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.
• Enjoy!

24 BEST WAYS TO USE MANGO (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a refreshing mango treat in 30 minutes or less!

MANGO-LIME-CHILI CHEESECAKE WITH RASPBERRY TEQUILA PUREE

Steps:

• Make Crust: Preheat oven to 325 degrees F. Spray nonstick springform pan. Cover bottom and outside of pan with foil. Stir together dry crust ingredients in bowl. Add butter mix until mixture is moist. Press evenly and firmly into bottom of pan. Bake until crust is set, about 12 min. Maintain oven temperature. For Filling: Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs, 1 at a time, and beat until well incorporated. Add pureed mango. Add zest, lime juice, Tajin, and chili powder. Pour filling into springform pan. Bake in a water bath in the oven until the center is almost set, about 90 minutes. (The center should still move when pan is gently shaken.) Carefully remove from water bath. Cool cheesecake on wire rack. After 10 min, run knife around edges. Refrigerate uncovered overnight. Remove pan sides before cutting. To cut, warm a sharp knife under hot water. To obtain the cleanest slices, wipe the blade after every cut, and rewarm under hot water. For Sauce: Puree raspberries, sugar, water, lime juice and tequila. Adjust sugar, lime juice and tequila according to taste. Strain the sauce through a fine mesh strainer, pushing on solids. Serve sauce over a slice of cheesecake.

MANGO MARGARITAS

Steps:

• Dip the rim of each glass in water or rub a lime wedge around the edge to moisten. Pour chili lime salt into a small plate and dip each glass to line rim; set aside.
• Place all remaining ingredients in a high speed blender and puree until smooth.
• Divide margaritas between glasses and serve with extra lime wedges if you wish.

MANGO KEY LIME CHEESECAKE

Steps:

• Sprinkle gelatin over coconut milk in a small sauce pot and let bloom for a couple minutes.
• Once the gelatin has bloomed, turn on the heat slightly and whisk until gelatin is dissolved.
• Refrigerate until set for about 4 hours.
• In a blender combine gelled coconut milk, 1 cup mango puree and 1 tables maple syrup.
• Pulse together the macadamia nuts and coconut flakes until almost a flour consistency.
• Add in the coconut oil and maple syrup until well combined.
• Press mixture into 9-inch springform pan and place into the freezer.
• Sprinkle gelatin over coconut milk in a small sauce pot and let bloom for a couple minutes.
• Once the gelatin has bloomed, turn on the heat slightly and whisk until gelatin is dissolved.
• Add coconut milk, cashews, lime juice, lime zest and sea salt to blender and mix until smooth.
• Pour into prepared crust pan.
• Pour remaining 1/2 cup mango puree over filling and swirl in with a chopstick or toothpick.
• Place pan into the fridge for 1 hour.
• After 1 hour, pour mango mouse over filling and return to the fridge for 1-2 mores hours or until set.
• Optional: top cheesecake with fresh lime zest for garnish.

CHILI LIME MANGO MARGARITAS

Steps:

• Add all margarita ingredients to a blender and blend until creamy and smooth. Taste and adjust sweetness / strength of alcohol as desired.
• To chill, either blend in a large handful of ice cubes to make a frozen margarita or transfer half of the mixture to a cocktail shaker with plenty of ice and shake vigorously.
• Rim serving glasses with a lime wedge and immediately dip in salt/chili powder mixture (or sub just salt or sugar), and fill with 1 large ice cube or several small. Pour over margarita and garnish with lime wedge.

MANGO-LIME CHICKEN BREASTS

Steps:

• Heat oil in a saucepan over medium heat. Add onion, garlic, and chili powder; cook, stirring occasionally, until softened, about 8 minutes. Stir in mango puree, lime juice, sugar, lime zest, salt, and pepper; bring to a boil.
• Reduce heat and add chicken pieces. Simmer until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Serve.