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:-


  • Servings: 4-5
  • Difficulty: medium
  • Print


  • 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.
1. Place your mixer grinder in position. Firstly, drop in your crushed biscuits and form a fine crumble.
2. 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.


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


6. Add 1 cup mango pulp to the cream cheese and mix well.


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


8. 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.


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


10. 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!!


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! 🙂

11 thoughts on “Mango Cheesecake

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