Home / Recipes / Mango Cheesecake

Photo of Mango Cheesecake by Gauri Jayaram at BetterButter

Mango Cheesecake

Gauri Jayaram
180 minutes
Prep Time
15 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Mango Cheesecake RECIPE

Summertime and we all love mango...mango in every form....a drink...as a fruit....achaar and ofcourse deserts !!Mango cheesecake is simple to make, healthy and eggless.

Recipe Tags

  • Egg-free
  • Easy
  • Whisking
  • Chilling
  • Dessert
  • Egg Free

Ingredients Serving: 10

  1. For the base-
  2. 20 digestive biscuits
  3. 10 marie biscuits
  4. 4 tbsp melted butter
  5. 8-9" loose bottom cake mould
  6. For the cheesecake
  7. 500g Amul cream
  8. 1 cup powdered sugar
  9. 300 g hung curd
  10. 5 tsp Gelatine soaked in 1/2 cup water
  11. 1 cup Mango puree (2 large mangoes)
  12. For the topping
  13. 2 fresh mangoes
  14. 1 cup mango drink
  15. 1 tbsp sugar
  16. 1/2 tsp butter
  17. 1 tsp gelatine soaked in 1/4 cup mango drink
  18. a pinch of yellow colour (optional)


  1. Pound the digestive and Marie biscuits to a rough crumbly powder. I pounded them with the rolling pin after putting them in a zip lock bag. Melt the butter and mix with the biscuits and now set this in the cake mould. Press it down well.
  2. Make sure sure the base is evened out. Keep in the fridge for 1 hour to set well.
  3. Heat the soaked gelatine on low flame. keep stirring continuously and make sure it doesn't come to a boil. Once the gelatine is completely dissolved remove from fire and let it cool.
  4. Cook the mango puree with 3 tbsp sugar . Once the sugar is dissolved into the puree, remove from fire.
  5. Whip the powdered sugar and cream cheese so they are smoothly blended. Add the mango pureeand mix again. Now add the cream and beat well. Make sure all ingredients are blended in evenly.
  6. Now add the dissolved gelatine to the cream mix. Beat well.
  7. Pour the mixture over the biscuit base and keep in the refrigerator to set for atleast 5-6 hours. If you have the time you could even leave it overnight.
  8. Now for dressing it up..... Pour the mango drink in a pan. Add the sugar and heat it. Keep stirring continuously.
  9. Now ad the soaked gelatine while still stirring. make sure the gelatine is completely dissolved. Ad the butter for that lovely glaze and finally add some edible yellow colour to get the perfect mango golden.
  10. Let it cool down at room temperature and pour over the cheesecake.
  11. Let the cheesecake rest in the refrigerator for another 1-2 hours.
  12. Finally cover the topping with fresh cut mangoes and decorate with the sprig of mint. Serve cold.

Reviews (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Nidhi Agarwal
Nidhi Agarwal   Jul-12-2016

too good

Shereen Fatima
Shereen Fatima   May-25-2016

Eggless mango cheesecake! Yum!

Similar Recipes

A password link has been sent to your mail. Please check your mail.