Mango Mascarpone Cheesecake | How to make Mango Mascarpone Cheesecake

By Bindiya Sharma  |  23rd May 2016  |  
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  • Mango Mascarpone Cheesecake, How to make Mango Mascarpone Cheesecake
Mango Mascarpone Cheesecakeby Bindiya Sharma
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About Mango Mascarpone Cheesecake Recipe

Ripe seasonal mangoes coddled in creamy mascarpone and whipped cream, topped with a light mango jelly and a crisp biscuit base. A delicious Summertime dessert!

Mango Mascarpone Cheesecake is an authentic dish which is perfect to serve on all occasions. The Mango Mascarpone Cheesecake is delicious and has an amazing aroma. Mango Mascarpone Cheesecake by Bindiya Sharma will help you to prepare the perfect Mango Mascarpone Cheesecake in your kitchen at home. Mango Mascarpone Cheesecake needs 15 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Mango Mascarpone Cheesecake. This makes it easy to learn how to make the delicious Mango Mascarpone Cheesecake. In case you have any questions on how to make the Mango Mascarpone Cheesecake you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Bindiya Sharma. Mango Mascarpone Cheesecake will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Mango Mascarpone Cheesecake

Ingredients to make Mango Mascarpone Cheesecake

  • For the Crust-
  • 1 packet digestive biscuits
  • 5 tbsp Melted butter
  • 2 tbsp powdered sugar
  • For the cheesecake-
  • 200 gms Mascarpone Cheese
  • 200 ml cream
  • 100 gms Fresh hung curd
  • 1/2 cup mango Puree
  • 1/2 cup sugar (adjust according to the sweetness of Mangoes)
  • 2 tbsp Gelatin
  • For the topping-
  • 1 cup mango puree
  • 1/4 cup sugar (adjust sweetness)
  • 1 tbsp Gelatin

How to make Mango Mascarpone Cheesecake

  1. Crush biscuits, add butter and sugar and press into a springform pan. Chill till you prepare the filling.
  2. For filling- Heat up 2 tbsp of water in a small bowl in the microwave, sprinkle the gelatin and let it bloom for a minute, stir and keep aside. Whip cream, add mascarpone and hung curd along with the mango puree and sugar, slowly fold in the gelatin.
  3. For topping- Heat mango puree, add in the sugar. In a separate bowl heat up 2 tbsp of water, add gelatin and let bloom, stir and add to the puree. Let cool, then carefully pour on top of the cheesecake. Chill for 4-5 hours. Demould and serve.

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