MANGO CHEESECAKE (Healthy version) | How to make MANGO CHEESECAKE (Healthy version)

By Renica Rego  |  31st Jul 2017  |  
5 from 3 reviews Rate It!
  • MANGO CHEESECAKE (Healthy version), How to make MANGO CHEESECAKE (Healthy version)
MANGO CHEESECAKE (Healthy version)by Renica Rego
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About MANGO CHEESECAKE (Healthy version) Recipe

This is a healthy version of the traditional cheesecake. Recipe source: Elvis Sequeira

MANGO CHEESECAKE (Healthy version) is a delicious dish which is liked by people of all age groups. MANGO CHEESECAKE (Healthy version) by Renica Rego has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find MANGO CHEESECAKE (Healthy version) at many restaurants and you can also prepare this at home. This authentic and mouthwatering MANGO CHEESECAKE (Healthy version) takes 30 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then MANGO CHEESECAKE (Healthy version) is a good option for you. The flavour of MANGO CHEESECAKE (Healthy version) is tempting and you will enjoy each bite of this. Try this MANGO CHEESECAKE (Healthy version) on weekends and impress your family and friends. You can comment and rate the MANGO CHEESECAKE (Healthy version) recipe on the page below.

MANGO CHEESECAKE (Healthy version)

Ingredients to make MANGO CHEESECAKE (Healthy version)

  • Digestive Biscuits 1 pack
  • curd 1.5 kgs (hang in a muslin cloth for atleast 4-5 hours)
  • butter 100 Grams
  • cream cheese 2-3 tbsp
  • egg whites 2
  • Powdered sugar 3-4 tbsp
  • Mangoes 3-4 (blend into a smooth pulp)
  • Gelatin 4 tsps

How to make MANGO CHEESECAKE (Healthy version)

  1. Place the biscuits in a ziploc bag and crush into a coarse powder. Pour it into a bowl, add in the butter and mix well using your hands.
  2. Line a cake tin with butter paper and grease it well on the bottom as well as sides with a little butter. Pour in the crumb mixture and pat well to form a firm base. Refrigerate for half an hour.
  3. Whisk together hung curd and cream cheese and keep aside.
  4. Take egg whites in a bowl. Add powdered sugar and whisk. Add the mango pulp and mix well.
  5. In a small bowl, mix gelatin with a little cold water. Stand this bowl in a larger bowl of hot water and stir well. The gelatin will dissolve into a smooth liquid.
  6. Mix together contents of all the three bowls.
  7. Ensure the base is firmly set and pour the cheesecake mix evenly into the tin.
  8. Refrigerate until set. (Takes at least 6-8 hours to set perfectly).
  9. Get creative with the decoration. I have layered on a thin coating of mango syrup, added a sprinkling of biscuit crumbs and garnished with fresh mango and mint leaves.

My Tip:

Alphonso mangoes work best. But any other sweet variety can be used. If required, sweeten the pulp with a little sugar. Preserved mango pulp can be used as well. This recipe also works well with other fruits like strawberries, blueberries, apricots, etc.

Reviews for MANGO CHEESECAKE (Healthy version) (3)

Rachel Preetie24 days ago

Finally took the courage and made it....and it tasted like heaven! I guess i have gotten a food baby now :P

Astha Gulatia year ago

I will surely try this...

Elvis Sequeiraa year ago

Yummy yummy

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