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Mango Cheesecake

This no-bake mango cheesecake captures the tropical essence of ripe mangoes for a deliciously creamy dessert that is perfect for any gathering.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 200 g digestive biscuits
  • 90 g melted butter
Filling
  • 400 g cream cheese Ensure it's soft but not melted
  • 140 g sugar
  • 200 ml fresh cream Whipped
  • 450 g mango puree Use fresh, ripe mangoes for best flavor
  • 15 g gelatin (bloomed)
  • 1 tsp vanilla
Glaze
  • some mango puree
  • sugar to taste
Garnish
  • to taste mango cubes
  • to taste chocolate curls
  • to taste sprig of mint

Method
 

Preparation
  1. In a mixing bowl, combine digestive biscuits and melted butter. Press the mixture firmly into a mold and chill in the refrigerator until set.
  2. In a separate bowl, whip cream cheese with sugar and vanilla until smooth. Add mango puree and combine.
  3. Fold whipped cream and bloomed gelatin into the mango mixture gently until fully incorporated.
  4. Pour the cheesecake filling over the chilled biscuit base, smoothing the top. Refrigerate until set.
Glaze
  1. Mix additional mango puree with sugar and bloomed gelatin. Pour over the set cheesecake and chill again until the glaze is set.
Garnish and Serve
  1. Garnish with mango cubes, chocolate curls, and mint before serving.
  2. Slice the cheesecake into wedges and serve chilled.

Notes

Store leftovers covered in the refrigerator for up to a week. Add lime zest to the filling for a tropical twist.