I had to get on this mango cheesecake bandwagon. It’s all over the internet! Called “Ashley Singh Thomas’s Mango Cheesecake”! Everyone who has an instant pot has heard of it and I’m just slow..discovered her yesterday! Three ingredients and 30 minutes of cooking time! And it has NO cheese in the recipe.
Cup of Greek yogurt One can of condensed milk And quarter cup of mango purée Mix it all up. Place in a 6 inch spring form pan. Cover it with foil and cook in the instant pot - high pressure 30 minutes. And that’s it. Chill for couple hour and it’s ready! It looks, slices and tastes (almost!) like the real thing!
But, whoever knows me knows I have to kick it up the notch. My version is Mango - Blueberry with a pistachios crust. I added some lemon juice, lemon zest and vanilla bean paste to the mixture. Added a handful of fresh blueberries and Swirled in additional mango purée prior to cooking. Served it with mango and blueberry sauce on the side. IT. WAS. Soooo Good!
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