My hubby is a fan of cheesecake, and he always tells me to bake a cheese cake. I was reluctant to make cheesecake because   if I make 9 inch cheesecake he may take a slice and after that I have to finish it. Finishing calorie laden cheese cake is a not easy job for me. So I turned down his requests for long time. Last week I decide to make bite size cheese cake. 

Every month I visit an Indian store specially selling the ingredients from my home town. The last week,   when I visited there were boxes of Marathon mangoes kept for sale. They are actually Ataulfo mangoes which are a cousin to Alphonso variety popular in India. Seeing mangoes I got hooked immediately and asked my hubby shall we buy. His answer okay we can buy, but you need to finish it immediately. A box comes about 16 mangoes. How I will finish them, so I told him okay I don’t need it. But Paul (store owner) told us he can give us half of box.  So we bought mangoes. You know we Indians have weakness towards mango and jackfruit.  After coming home, I made Mamabazha pulissery (Ripe mangoes cooked in spicy yogurt gravy) Mango lassi (Mango yogurt drink). Then few were left. So I decide to try mango cheese cake. First my idea was to make a glaze with mango. Then decide to go for a mango glee.

I was searching for mango cheese cake recipes using fresh mango puree than the canned one and found this one in Epicurious. After reading the reviews, I came to conclusion that I need to add some lemon to bring out the mango flavor. Still after baking I found mango flavor is not much, so made mango glee to go with it. It is simple and easy to put it together.  I added sour cream, lime juice along with mango puree and   corn flour/cornstarch to thicken the mango cheesecake. I didn’t use vanilla extract as it may overpower the delicateness of mango.

After baking mango cheese cake for 22 minutes, I let it cool for about 2 hours and then added mango glee on the top. Let it cool once again overnight and served next day. It is delicious, if you are mango lover goes for it.

I am dedicating this blog post to Barbara Harris who left us after battling with cancer. I didn’t know her personally, but came to know only through her blog post. She is a wonderful blogger and a nice person who courageously fought with cancer and created awareness towards and for the many that are battling yet.

My mother-in-law is a breast cancer survivor. My hubby did research in Cancer medications and treatment at Roswell Park Cancer Institute, Buffalo, N.Y and he always mention about the people of all ages who came to Roswell Park Cancer Institute. Also I remember meeting an old lady at a hospital restroom. I was there for regular check with my gynecologist while pregnant with my daughter. When you are pregnant the bladder works very lazy. Every 5 minutes you need to visit rest room. So I was making my trip to restroom after the appointment. One old lady asked me how to operate soap dispenser. I showed her. Then she suddenly started talking. And told me she was there to get a checkup also, and doctors found that she has stage 4 rectal cancer, it has already spread to her kidney, spleen and even intestine. She told I don’t know how long I will survive. And she told she was worried about her hubby. I told her, don’t worry God is there, he will take care of you. He will test, but not harm us. Both I and she know in the back of mind, that it is difficult to survive when you have stage 4 cancers. That day I realize the value of life, everyday is real gift from God. Enjoy it and thanks Him for that.  While leaving the restroom, I saw the old man who was patiently waiting in the front of rest room   for his wife. While looking at his face I can see the pain. I haven’t seen that lady after that. I hope somewhere she is surviving; I don’t want to think that she has left this world.

 In tribute to Barbara this month's Monthly Mingle is dedicated to A Taste of  Yellow and is hosted by Jeanne of Cook Sister which is based on  Barbara's popular event , LiveStrong with a Taste of Yellow event.   I am sending this cheesecake for it.  Here goes the recipe.

First get hold of your ingredients

Preheat oven 300F and line the muffin tin with paper liners and set aside. Remove skin, seed and chop mangoes into small cubes and blend to form a puree and set aside.

  In a food processor grind glucose biscuits/gram crackers into fine  crumbs and add melted butter and mix everything  to combine well. Spoon around 1 1/2 tablespoon + 2 teaspoon of crumbs into prepared muffin cups and press down  well. 

 In a bowl of kitchen-aid stand mixer add sour cream, cream cheese, salt, sugar, lime juice , egg and corn starch and combine everything to form a smooth batter.  Finally fold in mango puree and set aside. Gradually  add about 2 3/4 tablespoon of batter into prepared muffin cups.Bake for about 22 minutes still center comes out little bit wobbly.

Cool the cheese cake in refrigerator for about 1 hour. while cheese cake cooling make the  mango glee. Bloom the gelatin with water for 5 minutes and then heat mango puree and lemon juice to bring to boil and then add gelatin and set aside for about 20 minutes to cool and add  top of the cheese cake and cool the cheese cake once again for overnight or at least 8 hours. 

Serve chilled. Enjoy.

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Mango Cheesecake with Mango Glee by Swathi  @ Zesty South Indian Kitchen Preparation time: 15 minutes Cook time: 22 minutes + cooling time 8 hours or overnight Serves:9 Individual sized cheesecake Ingredients     Crust 3/4 cups  glucose biscuits ( I used Parle G) / graham cracker crumbs 3 tablespoons  plus 1 teaspoon  unsalted butter, melted Filling 2 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped about  1 cup mango puree 1 8-ounce package of cream cheese, room temperature 1/3 cups  sugar ¼ cup  sour cream 1 teaspoon lime juice 1 large egg ⅛ teaspoon  salt 3 tablespoon corn flour/ corn starch Mango Glee 1/2 cup mango puree 1 teaspoon lime juice 3 tablespoon water 11/2 teaspoon gelatin powder           Directions    For crust: Preheat oven to 300°F. Line the muffin tin with cupcake liners and set aside. Pulse the glucose biscuits into fine crumbs  using a food processor.  In a medium bowl add melted butter and stir until evenly moistened. Press  11/2 tablespoon + 2 teaspoon of crumb mixture firmly onto bottom (not sides) of prepared muffin cups.      For filling: Puree mangoes in processor until smooth. Set aside 1 cup mango puree .Beat cream cheese, sour cream, sugar , salt, and lime juice  in large bowl until smooth. Add egg 1 at a time, beating well to combine well. To this add cornstarch and combine  everything.  Add 1/2 cup mango puree and beat until well blended. Pour 2 ¾ tablespoon of filling over crust in muffin tin. Bake cake until set and puffed and golden around edges (center may move very slightly when muffin tin  is gently shaken), about 22 minutes. Cool cake 1 hour.     Mango glee While cake is cooling bloom gelatin for 5 minutes in water at room temperature. Then add  ½ cup of mango puree, lemon juice in a saucepan and bring to boil. Once it starts boiling add gelatin and combine very well. Set aside for cooling for about 20 minutes. Then gradually add glee over the cooled mango cheese  cake. Refrigerate uncovered overnight, serve chilled along with cut mangoes if you need.   Variations You can make mango glaze instead of mango glee, or even serve with fresh fruit.

 I am  linking this delicious mango cheesecake to  Hearth and Soul blog hop hosted here.

Also to  Monthly Mingle is dedicated to A Taste of  Yellow and is hosted by Jeanne of Cook Sister which is based on  Barbara's popular   LiveStrong with a Taste of Yellow event .