Mango cheesecake is a tropical twist on a classic dessert that brings together the creaminess of cheesecake and the fruity sweetness of ripe mangoes. This delightful treat is a perfect celebration of flavors, making it an ideal choice for warm-weather gatherings, birthday parties, or simply as a comforting indulgence on a lazy afternoon. With its luscious texture and vibrant color, it’s sure to capture the hearts—and taste buds—of everyone who tries it.
Why We Love This Mango Cheesecake Recipe
There are countless reasons to love this mango cheesecake recipe! First and foremost, it incorporates fresh ingredients that can elevate your dessert to extraordinary levels. The harmonious balance of cream cheese and sweet mango creates a rich and refreshing taste that is simply irresistible.
The convenience of preparation is another standout feature—it requires no baking, which means less time in the kitchen and more time savoring the delicious result. This dessert is also adaptable; you can personalize it by adjusting the sweetness or adding extra flavors. Moreover, with its stunning presentation, it’s perfect for both casual and formal occasions.
If you’re looking to bring a taste of the tropics to your table, this mango cheesecake is the answer!
Ingredients for Mango Cheesecake
To whip up your own mango cheesecake, you will need to gather the following ingredients:
- 250g digestive biscuits or graham crackers
- 125g unsalted butter
- 600g full-fat cream cheese, at room temperature
- 75g icing sugar
- 300ml cold double cream/heavy whipping cream
- 100ml mango puree
- 1 tsp vanilla bean paste or extract
- Zest of 1 orange
- 2 ripe mangoes, diced
- 40g white sugar
- 1 tbsp cornflour (corn starch)
- 1 tbsp water
How to Make Mango Cheesecake Directions
Creating your mango cheesecake is a straightforward process that you will surely enjoy. Start by preparing your base, which is key to a delicious cheesecake.
First, crush the digestive biscuits or graham crackers in a sealed bag or a food processor until they are finely ground. This step is crucial as it forms the foundation of your cheesecake.
Next, melt the unsalted butter. Once melted, pour it over the crushed biscuits. Mix until the mixture resembles wet sand, ensuring all the crumbs are well-coated with butter.
Transfer the biscuit mixture into an 8-inch springform tin. Try to compress it into an even layer which will serve as your crust. After that, refrigerate the crust for at least 30 minutes to set.
While your crust sets, prepare the filling. In a large bowl, whisk together full-fat cream cheese, mango puree, icing sugar, orange zest, and vanilla until it is smooth and creamy. Pay attention to get out all lumps to ensure a velvety consistency.
In a separate bowl, whisk the cold double cream until you achieve stiff peaks. This will add lightness to your filling. Gently fold this whipped cream into the mango-cream cheese mixture, combining until it reaches a fluffy texture.
Transfer the filling into the cooled biscuit crust, smoothing it out evenly on top. Now, cover it and refrigerate for a minimum of 8 hours, or overnight if you want a firmer cheesecake.
To make the mango compote, take your diced mangoes and cook them with a splash of orange juice and the white sugar over medium heat. Allow it to simmer until it becomes tender.
Thicken the mixture using a slurry made from cornflour mixed with water, cooking it until it reaches a desired thickness. Let the compote cool and then pour it over the chilled cheesecake.
If you want an extra chill, you can refrigerate again for 1 to 2 hours after adding the compote. When you’re ready to serve, carefully run a knife around the edge of the springform pan to loosen the cheesecake. Unclip the latch and gently lift away the tin.
How to Serve Mango Cheesecake
Serving mango cheesecake can be a delightful experience in itself. As you present this eye-catching dessert, consider garnishing it with fresh mango slices or a sprig of mint for an elegant touch. You might even want to drizzle some additional mango puree on the plate for a pop of color and flavor.
When it comes to slicing, a sharp knife is crucial to achieve clean cuts—this helps maintain the beautiful layers of your cheesecake. You can serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream if you wish.
Whether enjoyed after a hearty meal or as a standalone treat with a cup of tea or coffee, this mango cheesecake will surely stand out as a refreshing highlight.
Expert Tips: Mango Cheesecake
To ensure that your mango cheesecake turns out perfectly, keep the following expert tips in mind:
Use Room Temperature Cream Cheese: Bringing your cream cheese to room temperature is essential for a smooth, lump-free filling. Plan ahead and allow it to sit out for about 30 minutes before mixing.
Choose Ripe Mangoes: Select mangoes that are ripe and fragrant. The better the quality of your mangoes, the sweeter and more flavorful your cheesecake will be.
Don’t Rush the Chilling Process: Patience is key! Allowing the cheesecake to chill completely aids in setting the layers and enhances the overall texture.
Experiment with Flavors: You can play with the flavors by adding spices like cardamom or a touch of lime juice for an added tang.
Opt for Finished Garnishes: Toppings like toasted coconut flakes or crushed nuts can add an interesting texture and flavor contrast.
Following these tips will help you craft a highly successful mango cheesecake that might just become a new family favorite.
How to Store Mango Cheesecake
Storing your mango cheesecake properly is as important as making it. To keep it fresh and tasty, cover it with plastic wrap or store it in an airtight container. If you have leftover cheesecake, you can store it in the refrigerator for up to five days.
For longer storage, consider freezing it. Allow the cheesecake to chill completely, then slice it into individual servings. Wrap each slice tightly in plastic wrap and place them in a freezer-safe container. They can be stored in the freezer for up to three months. To enjoy, simply thaw in the refrigerator overnight.
Variations of Mango Cheesecake
One of the joys of making a mango cheesecake is that there are countless variations you can try! Here are a few ideas to spark your creativity:
Tropical Fruit Fusion: Add a combination of other tropical fruits like pineapple, passion fruit, or kiwi to your cheesecake for a delightful fruit medley.
Coconut Mango Cheesecake: Incorporate coconut cream or shredded coconut into the filling for a delightful coconut twist.
Chocolate Layer: For chocolate lovers, consider adding a layer of chocolate ganache beneath the cheesecake filling for a rich and indulgent surprise.
No-Bake Version with Gelatin: If you enjoy an even lighter texture, you can use gelatin to set the cheesecake without refrigeration.
Vegan Mango Cheesecake: Substitute cream cheese with vegan cream cheese and use coconut cream to create a dairy-free version of this delicious dessert.
These variations allow you to tailor the dessert to suit your personal preferences and occasions, providing even more opportunities to impress your guests.
FAQs About Mango Cheesecake
What’s the best way to ensure a smooth filling for mango cheesecake?
To achieve a smooth filling, ensure that your cream cheese is at room temperature before mixing. Also, whisk it thoroughly to remove lumps before adding other ingredients.
How long should I chill the cheesecake?
Chilling the cheesecake in the refrigerator for at least 8 hours is recommended for optimal texture. For the best results, leaving it overnight is ideal.
Can I use other fruits instead of mango?
Absolutely! You can substitute mango with other fruits like strawberries, blueberries, or peaches to create a different flavor profile.
How do I know when the cheesecake is set?
The cheesecake should be firm to the touch and hold its shape when sliced. The top should also have a slight jiggle, but not be liquid-like.
Is it possible to make this cheesecake gluten-free?
Yes! Substitute regular digestive biscuits with gluten-free cookies or graham crackers, ensuring the rest of your ingredients are also gluten-free.
Mango Cheesecake
Equipment
- Springform pan
- Mixing Bowls:
- Whisk
- Saucepan
Ingredients
- 250 g digestive biscuits or graham crackers, crushed
- 125 g unsalted butter melted
- 600 g full-fat cream cheese at room temperature
- 75 g icing sugar
- 300 ml cold double cream
- 100 ml mango puree
- 1 tsp vanilla bean paste or extract
- 2 ripe mangoes diced
- 40 g white sugar
- 1 Tbsp cornflour (corn starch)
- 1 Tbsp water
Instructions
- Crush the digestive biscuits or graham crackers in a sealed bag or food processor until finely ground.
- Melt the unsalted butter and pour it over the crushed biscuits. Mix until the mixture resembles wet sand.
- Transfer the biscuit mixture into an 8-inch springform tin and compress it into an even layer. Refrigerate for at least 30 minutes to set.
- In a large bowl, whisk together cream cheese, mango puree, icing sugar, orange zest, and vanilla until smooth.
- In a separate bowl, whisk the cold double cream until stiff peaks form, then gently fold it into the mango-cream cheese mixture.
- Pour the filling into the cooled biscuit crust and smooth the top. Cover and refrigerate for at least 8 hours or overnight.
- To make the mango compote, simmer the diced mangoes with orange juice and sugar over medium heat until tender.
- Thicken the mixture with a slurry made from cornflour and water, cooking until desired thickness is reached. Allow to cool.
- Spread the cooled compote over the chilled cheesecake before serving. Optionally, refrigerate again for 1-2 hours.
- Run a knife around the edge of the springform pan, unclip the latch, and gently lift away the tin.
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