Gobble's video: No-Bake Mango Cheesecake No Oven Eggless Mango Season Special Food Taboo Gobble

Wait till you see the insides of this cake 😍 Chef Priyanka Nayak takes up a challenge where she has to solve a word Tabboo game to guess the ingredients of a Jelly Mango Cheesecake. On popular demand, she makes this a No-Bake, Eggless Cheesecake. Will she get this right or will she lose this challenge? Let us know what should we try next for our Food Taboo challenge👩🏼‍🍳 Recipe: INGREDIENTS: CRUST- Digestive biscuits- 200g Melted butter- 60g FILLING-Cream cheese- 400g Condensed milk- 300g Whipped cream- 300g Gelatine- 1 tbsp Water- ¼ cup Mango puree- 120g (approx 20% weight of the batter) Mango chunks- as per choice METHOD- 1. Crush the cookies and add melted butter to it. Set in an 8” ring mould and refrigerate. 2. Whip cream to soft peaks and set aside 3. Beat cream cheese with condensed milk until smooth 4. Process gelatine, let it cool slightly and add to cream cheese batter. 5. Add in mango puree and mix well. 6. Fold in whipped cream and mango chunks. 7. Pour over the chilled biscuit crust and set overnight. PROCESSING GELATIN: If using agar agar use double the quantity mentioned for gelatine. Mix in gelatine with room temperature water and keep aside for 5 mins. You will end up having a swollen mass. Heat this in the microwave for 10-15secs. The mass will turn into a translucent liquid. It's ready to be used. MANGO JELLY:INGREDIENTS: Mango puree- 170g Pectin- 6g Castor sugar- 62g METHOD: 1. Heat mango puree in a saucepan over low heat for few minutes. 2. Mix together pectin and sugar in a bowl. 3. Once mango puree is warm add sugar and pectin mixture and cook till sugar is dissolved. Let the mixture bubble for a few mins. 4. Immediately pour in a silicone mould and let it set at room temperature. Once cool keep it in the freezer and let it freeze overnight. Follow us on Instagram: @Gobblegrams (https://bit.ly/gobblegrams_instagram​)