Mango Cheesecake

From the moment I made Chocolate Cheesecake with homemade cream cheese, it was certain I would be trying it out with different flavors, as the cheesecake was such a super hit at home. Everybody really enjoyed relishing it and I enjoyed looking at them enjoying it. 😉 Seriously, it is such a bliss! It is like all the hard work in the kitchen has paid off well.


Summer is around the corner and the fruit and vegetable markets are undergoing a colorful makeover. Mangoes, strawberries, grapes, papaya, oranges, melon…so many juicy fruits have arrived..!! So, mango being one of my favorites in desserts, this time I decided to go for lovely sweet mangoes. I also went to the market looking for mango flavored biscuits, but instead found custard flavor ones. This is the one I have used for the base. I think cardamom flavor would also go well with mango. What say?

To make the mango cheesecake, this is what you will need:-


2 ½ cups cream cheese

¾ cup powdered sugar (can be adjusted)

2 cups biscuit crumble

Pulp of 4 medium-sized mangoes

1/4th cup softened butter

1 gelatine leaf



The main step here is to get your ingredients ready. The rest requires very little time.

  • Place your mixer grinder in position. Firstly, drop in your crushed biscuits and form a fine crumble.
  • Combine softened butter and biscuit crumble in a bowl. You might have to use your hands for best results. Spread it evenly in your bottomless tin and place it in the refrigerator.



  • Next, add peeled mangoes to the mixer grinder and make a smooth pulp. Keep aside.
  • Add in your cottage cheese to smoothen it out and form cream cheese.
  • Add powdered sugar to the cream cheese and churn until well combined.


  • To it add 1 cup mango pulp and mix well.


  • Pour the mango cream cheese in the tin and refrigerate for a while.


  • In the meantime, soak the gelatine strip in cold water for 5 minutes. Heat half cup water in a pan and add 2 tsp icing sugar (optional). Drop in the gelatine strip and mix until it dissolves completely. Turn off the flame. Wait for a few seconds and mix it with the leftover mango pulp.




  • Spread it evenly on the mango cheesecake and chill. It will take at least 2-3 hours for it to set.


  • To unmould, take a container smaller than your tin. Place your tin on it and push it downwards lightly.



There you go!! This mango-licious dessert is ready to be pounced on!!


Note: If you don’t want to unmould you can prepare it in glasses like mini desserts. Tastes best when chilled. Just out of curiosity, I put the last piece in the freezer….turns out it tastes just like Biscuit ice-cream! 😀 Another way to relish this vibrant dessert!

Enjoy! 🙂


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