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Before you jump to Mini Mango Cheesecake recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

Until fairly recently anyone who indicated concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared burden we have for turning things around. Unless everyone begins to start living a lot more green we won’t be able to correct the problems of the environment. Each and every family should start generating changes that are environmentally friendly and they have to do this soon. The kitchen area is a good place to begin saving energy by going a lot more green.

A lot of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old models that are more than ten years old. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can certainly reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen on its own provides you with many small methods by which energy and money can be saved. Green living is not really that difficult. Typically, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to mini mango cheesecake recipe. You can have mini mango cheesecake using 17 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Mini Mango Cheesecake:

1. Use For the crust:
2. Use 1 cup graham crackers
3. Prepare 4 tbsp unsalted butter melted
4. Use For the cheesecake:
5. Get 1 package room temperature cream cheese 8oz
6. Prepare 1/3 cup sugar
7. Get 1 egg
8. You need 1/4 cup sour cream
9. Use 1 tsp lemon/lime juice
10. Use 1/8 tsp/ pinch of salt
11. Get 3 tbsp cornstarch
12. Get 1/2 cup mango purée
13. You need For mango Glee/glaze:
14. Get 1/2 mango purée
15. Get 1 tsp lemon/lime juice
16. You need 1-2 tsp gelatin powder
17. Get 3 tbsp water

Instructions to make Mini Mango Cheesecake:

1. Make a crust: Preheat the oven for 300F. Line the muffins tins with cupcakes liners and set aside.
2. Using a food processor pulse the graham crackers into a fine crumb. Transfer into the bowl and add the melted butter combine well.
3. Press 11/2-2tbsp of crumb mixture firmly onto the bottom of the cupcakes liners.
4. For Cheesecake/filling: Beat cream cheese, sour cream, salt, sugar, and lime juice until smooth. Add egg at one time and beating well. Add cornstarch combine well. Then add the 1/2 cup purée mango mixed until well blended.
5. Pour 3/4 the mixture into the cupcakes liner. Baked for about 20-22 minutes. Take out from the oven. Cool cake for another 1 hour.
6. For Glee/Glazed: while waiting for cake completely cool. Let’s start make the glaze. Bloom gelatin with water for 5 minutes.
7. In saucepan add the 1/2 purée mango and lime juice. And bring it to boil. Once it starts boiling add gelatin and mixed well. Set aside for cooling for about 10-15 minutes. Add the glee/glaze over the cooler mango cheesecake.
8. Refrigerator over night or at least 3-4 hours before serving. Whenever the Mango Cheesecake is ready, served chilled along with your favorite fruits topping. Enjoy 😊

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