Wednesday, June 13, 2018

Mango Cheesecake - last recipe from my mango series

I am bringing the mango series to an end with Mango no bake Cheesecake before I take a short break but my love affair with mangoes will continue… as I get my freezer stocked up with mango puree!! Yaay!! I am so glad I got to experiment and celebrate summer with mangoes. So here is another no fuss, no bake, easy recipe for you to try … the result is an exotic tropical cheesecake.. its creamy, tangy and smooth. 

Serves 6


Digestive Biscuits crushed 150gm
Unsalted Butter 75gm
Sugar 3tblsp

Philadelphia Cream Cheese 250 gm
Mango juice 1 tblsp
Castor Sugar – ½ cup (add more if needed)
Whipped cream – ½ cup
Gelatin – mix 2 tsp powder mixed with 1 tblsp warm water and set it aside
Mango Puree – ½ cup to ¾ cup

Loose bottomed cake tin


1.     In bowl mix together the crushed biscuits and butter till all the crumbs are coated with butter. Spoon the crumbs in to the cake tin and press down and refrigerate it while you make the filling.

2.     In a large bowl beat the cream cheese till creamy. Then add sugar and whipped cream and beat again until its combined well.

3.     Add mango juice and beat again just for a few seconds. Do not mix too much else the cream mixture will split. If needed add more sugar depending on your sweet tooth! Then add gelatin and mix to combine. Please make sure the gelatin is cool before combining.

4.     Pour this cream mixture into the refrigerated biscuit base and chill in the fridge for at least 2 hours to set before serving.

5.     Garnish with whipped cream or chopped mangoes and sprigs of fresh mint or basil.


·         Cream cheese must always be in room temperature

·         This is a dessert you can bake way ahead.

·         You can substitute sugar and whipped cream with condensed milk.

All images are copyright Tickled by Inspirations

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