Mango Cheesecake Recipe: Creamy, Tropical, and Easy to Make at Home
Mango cheesecake brings together the best of two worlds—ripe juicy mangoes and rich creamy cheesecake. It is the kind of dessert that instantly transports you to warm sunny days and laid-back gatherings. Whether you are planning a birthday surprise, a weekend treat, or something special for a holiday meal, mango cheesecake never fails to impress.
Unlike traditional baked cheesecakes, mango cheesecake often leans toward a no-bake version that is both refreshing and light. It’s the perfect dessert for summer, especially when mangoes are in peak season. The fruit’s natural sweetness blends beautifully with the silky cream cheese filling, while the biscuit base adds a delicious crunch to every bite.
What makes mango cheesecake so special is its versatility. You can serve it chilled or frozen, make it with fresh or canned mango pulp, or even turn it into mini cheesecakes for a party platter. The vibrant yellow color is a feast for the eyes, and the flavor is just as inviting. It is not just another dessert—it’s a centerpiece that brings joy to the table.
Whether you are a seasoned baker or a kitchen novice, this recipe will guide you through each step with ease. Once you try it, you’ll likely come back to it again and again.
Ingredients Needed
The following table lists the ingredients along with their estimated calorie counts. These values are approximate and based on standard quantities. Actual calories may vary depending on brands used and portion sizes.
| Ingredient | Quantity | Calories (approx.) |
|---|---|---|
| Digestive biscuits | 200 grams | 950 |
| Unsalted butter (melted) | 100 grams | 720 |
| Cream cheese | 400 grams | 1400 |
| Whipping cream | 200 ml | 700 |
| Mango pulp (fresh or canned) | 300 ml | 240 |
| Gelatin (or agar-agar) | 2 tablespoons | 30 |
| Sugar | 100 grams | 387 |
| Lemon juice | 1 tablespoon | 4 |
| Fresh mango slices (for topping) | Optional | 60 |
Total Estimated Calories: ~4491 for whole cheesecake
Step-by-Step Cooking Instructions
Step 1: Prepare the Biscuit Base
Start by crushing the digestive biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and rolling over them with a rolling pin. Transfer the crumbs to a mixing bowl and pour in the melted butter. Mix thoroughly until the texture resembles wet sand.
Press this mixture evenly into the base of a springform pan. Use the back of a spoon or the bottom of a glass to pack it down firmly. Place the pan in the refrigerator to chill while you work on the filling.Don’t forget to explore Nutella Recipes_ for more inspiration.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sugar and continue to beat until fully dissolved and fluffy. Pour in the mango pulp and lemon juice, mixing until well combined.
Whip the cream separately until it forms soft peaks, then gently fold it into the mango-cream cheese mixture using a spatula. This will create a light and airy texture that sets beautifully.
Step 3: Set with Gelatin or Agar-Agar
Dissolve the gelatin in warm water following the packet instructions. If using agar-agar (vegetarian alternative), boil it with a few tablespoons of water until completely dissolved. Allow it to cool slightly before adding it to the filling.
Mix the gelatin mixture into the mango cheesecake filling quickly but gently. Be careful not to overmix at this stage.
Step 4: Assemble and Chill
Pour the filling over the chilled biscuit base and smooth the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.
Step 5: Add the Toppings
Once set, carefully remove the cheesecake from the pan. Garnish the top with fresh mango slices, mint leaves, or a light glaze made from mango puree. Serve chilled for best results.
Tips for Customizing the Recipe
- For a vegan version, use dairy-free cream cheese, coconut cream, and agar-agar instead of gelatin.
- Make it tangier by adding a few tablespoons of Greek yogurt to the filling.
- Add texture with a handful of chopped nuts like pistachios or almonds on top.
- Boost flavor with a dash of vanilla extract or cardamom powder.
- Go mini by setting the mixture in small jars or silicone cupcake molds for easy individual servings.
Customizing mango cheesecake to your taste is not only fun but also allows you to experiment with ingredients already available in your pantry.
Nutritional Information (per slice, based on 12 servings)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 375 |
| Total Fat | 27 grams |
| Saturated Fat | 16 grams |
| Carbohydrates | 30 grams |
| Sugars | 20 grams |
| Protein | 5 grams |
| Fiber | 1 gram |
| Sodium | 160 mg |
Please note these values are estimates and will vary based on actual ingredients used and serving size.
Serving Suggestions
Mango cheesecake is best served cold and can be a stunning centerpiece for any dessert table. A drizzle of mango coulis or a light dusting of powdered sugar can elevate its look even more. You might also consider pairing it with a scoop of vanilla ice cream or fresh berries on the side.
For special occasions, garnish with edible flowers or gold leaf for an elegant touch. If serving at a summer picnic or outdoor party, keep it chilled in a cooler until it’s time to serve. The refreshing mango flavor is sure to be a crowd-pleaser on a hot day.
Mango Cheesecake Recipe: Creamy, Tropical, and Easy to Make at Home
Course: Blog25
minutes375
kcalIngredients
For the Base:
200 grams digestive biscuits (crushed)
100 grams unsalted butter (melted)
For the Cheesecake Filling:
400 grams cream cheese (room temperature)
200 ml whipping cream
300 ml mango pulp (fresh or canned)
100 grams sugar
1 tablespoon lemon juice
2 tablespoons gelatin or agar-agar (vegetarian substitute)
4 tablespoons warm water (for dissolving gelatin)
Directions
- Prepare the Base:
- Crush the digestive biscuits into fine crumbs and mix them with melted butter until fully combined. Press the mixture evenly into the bottom of a springform pan. Chill in the refrigerator while you prepare the filling.
- Make the Filling:
- In a large bowl, beat the cream cheese until smooth. Add sugar and mix until light and fluffy. Stir in the mango pulp and lemon juice. Whip the cream separately until soft peaks form, then fold it gently into the mango-cream cheese mixture.
Recipe Video
Notes
- For a vegetarian version, replace gelatin with agar-agar powder.
Make sure the gelatin or agar-agar is fully dissolved before mixing into the filling.
Use sweet ripe mangoes for best flavor. If using canned mango pulp, check the sugar content and adjust added sugar if needed.
Frequently Asked Questions
Can I use canned mango pulp instead of fresh mangoes?
Yes, canned mango pulp works perfectly in this recipe. Just ensure it is unsweetened or adjust the sugar accordingly.
How long does mango cheesecake last in the refrigerator?
It stays fresh for up to four days when stored in an airtight container in the fridge.
Is it possible to freeze mango cheesecake?
Absolutely. Freeze it without toppings and wrap it well in cling film and foil. Thaw it in the fridge overnight before serving.
Can I skip gelatin?
Yes, you can use agar-agar as a vegetarian substitute. It sets the cheesecake just as well.
Why did my cheesecake not set properly?
This could be due to insufficient chilling time or not dissolving the gelatin fully. Make sure to follow the instructions precisely for best results.
Can I make it sugar-free?
Yes, you can substitute sugar with a natural sweetener like stevia or erythritol. Adjust the quantity to suit your taste.
Conclusion
Mango cheesecake is more than just a dessert—it’s a celebration of flavor, texture, and color. The creamy richness of the cheese, the buttery crunch of the biscuit base, and the tropical burst from mangoes come together in harmony to create a dessert that is both indulgent and refreshing.
