Mango Cheesecake Recipe

One of the best mango cheesecake recipe you’ll find on the internet. All you need to make this deliciously sweet and refreshing dessert are mangoes, sugar, water, graham crackers, condensed milk, cream cheese, gelatin powder, and all purpose cream. After some whipping, freezing, and decorating. This light creamy summery treat is ready to be enjoyed with friends and family or all to yourself!

Mango Cheesecake Recipe :

Ingredients :

Mango Puree :

• 2 pieces mangoes
• 1 tablespoon sugar ( optional )
• ¼ cup water

Base :

•  200 grams crushed graham crackers
• ¼ cup condensed milk

Cream Cheese :

• 250 grams cream cheese ( softened )
• 3 tablespoons gelatin powder ( unflavored )
• 4 tablespoons hot water
• ½ cup condensed milk
• 250 ml all purpose cream

Topping : 

• 1 tablespoon gelatin powder ( unflavored )
• 3 tablespoons hot water
• ⅓ cup mango puree
• Diced mangoes

Steps :

For the Mango Puree

1. Separate the mango’s meat from the seed ( middle ). Peel the skin off and slice the mangoes into cubes.

2. Place these in a blender with sugar, and water. Blend until it turns into a puree. Reserve ¼ cup to be used for the topping later on. Set aside.

For the base

1. Mix graham crackers and condensed milk until it looks like wet sand. Add more condensed milk as needed. Transfer into a springform pan. Pat down to create the base. Freeze for 1 hour.

For the Cream Cheese

1. In a large bowl, beat cream cheese until fluffy. Dilute gelatin powder with hot water. Pour this into the bowl with condensed milk. Beat until well combined.

2. In another bowl, beat all purpose cream for 5 minutes or until soft peaks form. Pour in the cream cheese mixture, and mango puree. Mix until well combined.

3. Pour this over the base. Smoothen the top, tap to release air. Chill for 6 hours or overnight. 

For the Toppings 

1. Mix gelatin and water until gelatin dissolved. Add in the reserved mango puree and mix well. Pour this over the chilled cheesecake. 

2. Let the gelatin set before adding diced mangoes on top (optional ). Freeze for 1 hour. Take this off the pan. Slice and serve!

A short History on Cheesecake

This soft dessert is typically made of cream cheese, ricotta, cottage cheese, or quark. Sometimes having a base of crushed graham crackers or other cookies, a thin sponge cake base, or pastry dough. It might be baked or unbaked, but is more often than not always chilled. A very versatile dessert that can be flavored in so many different ways from adding chocolate, fruits, nuts, other syrups, and many more interesting additions. But where does cheesecake come from?

This dessert has been made since Ancient Greece, long before it was conquered by the Romans. The earliest found mention being in the 5th century BCE in the island of Samos by Aegimus, a Greek physician who wrote a book about “The Art of Making Cheesecakes” which included cakes made for religious purposes. These were made of flour, fresh cheese, and honey as its sweetener, mixed and cooked in a pot ( earthen ware griddle ). After the romans added their influence they added eggs into the recipe. Medieval Europe added a pastry base to form these into tarts. Though some also argue that the cheesecake is an English invention being found in an 1390 cookbook called “Forme of Cury’ with one of the closest examples of the modern cheesecake being”sambocade” which was made with rose water and elderflower. The more modern version of this dessert which many more so know is probably the commercialized American cheesecake that was made in the 1870’s by William Lawrence, a dairyman. Who found a way to make a cheesecake that was creamier, slightly heavier and a way to use the French ‘Neufchâtel’ (soft, crumbly, bloomy-rind old French type cheese). That was then used as a base recipe by many dairymen to create their own versions.

Now with a more modern method of cooking there are a lot of versions from Japanese souffle cheesecakes, to the ever popular no bake mango cheesecake recipe, basque cheesecake, with many more. An array of cheesecake flavors from chocolate, strawberry, coffee, cookies and cream, and any type of fruit or sweets you can imagine.

How to make Mango Cheesecake ?

A no bake mango cheesecake condensed milk and cream combo that tastes like a creamy mango popsicle but in cake form. All you need are juicy mangoes to make the mango sauce topping that also doubles as a puree to be mixed in the cream cheese filling later on. The puree is made of mangoes that have the seed removed, skin peeled, and chopped into smaller pieces. Placed in a blender with sugar and some water then pureed. Make sure to separate some of the pure to be used as the topping. Then make the base by crushing graham crackers or buying already crushed graham crackers. Mix these with condensed milk to bind these together and create a less crumbly base. Transfer these into a pan and pat down with spatula or back end of a spoon or cup to really compress these together. Place in the fridge to freeze for an hour. 

To make the cream cheese filling; whip the cream cheese until it looks light and fluffy, pour in the dissolved gelatin and condensed milk. Give it a good mix. Then to help add the creaminess and a lighter texture into the recipe, whip up some all purpose cream until it’s airy enough that soft peaks form when you pick the whisk up. Pour this into the creamy cheese mixture with the addition of the mango puree. Mix well until you have a nice pastel color. Pour this over the base and let it chill in the fridge for 6 hours or overnight. To decor, pour the remaining puree over the cream cheese filling, spread it around before topping it with extra chopped mangoes. Chill for a few more hours or freeze to quicken the cooling time before serving. This bright fun summer dessert is great for big or small parties, to beat the summer heat, or even as an evening treat. This dessert will surely never disappoint!

Questions

• Additional Ingredients

There are a lot of ways to enjoy this dessert. Adding and replacing ingredients can create wonderfully yummy recipes using this Yummy Kitchen cheesecake recipe as the base. Some examples are : 

• A healthy mango cheesecake dish by making “Mango Cheesecake with Greek Yogurt”. Replace the all purpose cream with yogurt. Adding a bit of honey, condensed milk, or sugar if the yogurt feels too sour. This low fat mango cheesecake is also called “Mango Lassi Cheesecake”
• Fold melted or shredded white chocolate into the cream base to make “Mango White Chocolate Cheesecake”. You can also use the melted white chocolate and place dollops of these over the mango topping, using a toothpick to make swirls and turn it into a “Mango Swirl Cheesecake recipe”.
• Another way to make this special is adding other fruits like strawberries, blueberries, and another popular option: “Mango and Passionfruit cheesecake”. Do this by making the puree as instructed in the recipe but mix in the passion fruit syrup of fruit after the mangoes have been blended.
• Another summer go-to is “Mango Key Lime Cheesecake” or “Mango Lime Cheesecake” add ⅓ to ½ cup of lime or key lime juice into the cream cheese filling for that zesty refreshing tang.
• To make a gluten free and vegan mango cheesecake. Replace the graham crackers with gluten free cookies, use coconut cream instead of all purpose cream, condensed milk can be replaced with its non dairy version like coconut condensed milk, and cream cheese with vegan cream cheese to make a “Vegan Mango Coconut Cheesecake”.

• How to make no-bake mango cheesecake without gelatin?

Gelatin is used in this recipe as this helps stabilize the cream better. This keeps it from melting quickly and staying in shape for longer which makes it great if you leave it out on the counter for longer periods of time. Aside from gelatin you can also use agar-agar, gulaman, pectin, or xanthan gum. If you have none on hand, the dish might just need a longer time in the freezer. 

• Pang Negosyo ?

Planning to turn this Yummy no bake mini mango cheesecake recipe into a small business? Instead of placing these in a pan, place the base, cream cheese filling, and toppings directly in a plastic/ portable container. You can also make “Mango Cheesecake Bars” by slicing these into rectangles, freezing them once more and wrapping them in acetate plastic or cellophane for a more colorful packaging. Remember to keep these in the fridge or freezer before selling / packing to deliver.

Try our other Yummy Cheesecake Recipes :

• Blueberry Cheesecake  
• Avocado Cheesecake
• 5 ingredient White Chocolate Cheesecake
• 3 ingredient Cheesecake  
• Thai Mango Cheesecake recipe 

Mango Cheesecake Resipi ( Tagalog ) :

Mga Sangkap :

Para sa Mango Puree

• 2 piraso ng mangga
• 1 kutsarang asukal ( opsyonal )
• ¼ tasa ng tubig

Pasa sa Base

• 200 gramo crushed graham crackers
• ¼ tasa condensed milk

Para sa Cream Cheese

• 250 gramo cream cheese ( pinalambot )
• 3 kutsarang gelatin powder ( unflavored )
• 4 kutsarang mainit na tubig
• ½ tasa condensed milk
• 250 ml all purpose cream

Sahog

• 1 kutsarang gelatin powder ( unflavored )
• 3 kutsarang mainit na tubig
• ⅓ tasa mango puree
• Mga hiwang mangga

Paano Lutuin :

Para sa Mango Puree

1. Pinaghiwalay ang manga sa buto nito. Balatan at hiwain ng maliliit.
2. Ilagay ang mga ito sa blender kasama ng asukal at tubig. Iblend ng pa-puree. I-reserba ang ¼ tasa para sa sahog mamaya at itabi.

Para sa base

1. Ihalo ang mga graham crackers at condensed milk hanggang magmuka itong mga basang buhangin. Dagdagan ng condensed milk kung kinakailangan. Ilipat sa springform pan. I-tap down para makagawa ng base. I-freeze ng 1 oras.

Para sa Cream Cheese

1. Sa malaking mangkok, haluin ang cream cheese hanggany fluffy. Sa ibang mangkok haluin ang gelatin powder at tubig. Ibuhos ito sa cream cheese kasama ng condensed milk. Haluin ng mabuti.
2. Sa ibang mangkok, haluin ang all purpose cream ng 5 minuto o hanggang mag ka soft peaks ang mga ito. Haluin dito ang hinalong cream cheese, at mango puree.
3. Ibuhos ito sa taas ng base. Ipanta ang ibabaw at itap para matanggal ang hangin sa loob. Palamigin ng 6 oras o magdamag.

Para sa Sahog

1. Haluin ang gelatin at tubig. Haluin dito ang reserba na mango puree. Buhusin sa itaas ng malamig na cheesecake.
2. Palamigin ito ng konti bago dekorasyonan ng mga hiwang mangga sa itaas ( optional ). Palamigin muli ng 1 oras. Tanggalin sa pan. Hiwain at iserve!