Mini Mango Cheescake

1 box of Jello No Bake Cheesecake mix (I just used half of the box contents)
2 tbsp butter or margarine
1 tbsp sugar
3/4 cup milk (2% milkfat)
1/2 tsp lemon zest
1/2 tsp orange zest
8-10 walnuts
1 ripe mango
a few strawberries for garnish
Preparation Method: 
  1. Spread the walnuts in a single layer in a microwave safe plate and nuke for 1-1.5 minutes. Alternatively, you can roast them in the oven or in a heavy bottomed pan on the stove.
  2. Cool and roughly chop/powder them in tiny pieces.
  3. To prepare the crust, mix 1/2 the crust mix packet, 1 tablespoon sugar, 2 tbsp melted butter (or margarine) and the walnut powder.
  4. Line a mini-muffin pan with paper cups.
  5. Spoon 1 tbsp of crust mix into each paper cup. Press well with fingers or with a small rounded spoon. The mix will cover the entire bottom and a little bit of the sides.
  6. Refrigerate the crusts while you prepare the filling.
  7. For the filling, mix 3/4 cup of cold milk with 1/2 the contents of the filling mix from the box.
  8. Beat with a wooden spoon till the filling thickens and gets fluffy. The directions on the box advise beating with a electric mixture, but I like the old fashioned way of mixing with a spoon. This so, because it gives the arms quite a workout and also because I don't own an electric mixer!
  9. Add the lemon and orange zest to the filling.
  10. Refrigerate the filling mixture for 1 hour
  11. Spoon the filling onto the chilled crusts.
  12. Top with diced mango and garnish with chopped strawberries
Makes for nice bite sized dessert nibbles. Because these were made in a mini muffin tin, they were just the right size to pop whole into the mouth. You can use this same recipe to make a regular sized cheesecake and top with sliced mango.
Chef's Name: 
Rehana Khambaty