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No bake mango cheesecake


I am a huge fan of mangoes. I used to have a tree right outside my house when I lived in the tropics many years ago, and I had never tried mangoes up until then so assumed I didn’t like them. They used to fall from the tree and stay where they fell on the ground. Years later I discovered I really love them. Now I miss that tree.

I also never used to like cheesecake and now suddenly I love it. I adapted this cheesecake from the recipe I found here.
 I changed a few things but basically stuck with the same ingredients. One ingredient I am not fond of is gelatine, it has the strangest smell! Next time I will find a substitute however I used it in this cheesecake.

Now I have to say I am not one to blow my own trumpet, well ok sometimes maybe when I master a new dish, but my husband called me a ‘legend’ after he sampled a slice of this cheesecake. ‘Legend’.

 

 
Base:
1 packet Granita biscuits, blend to crumbs
100g unsalted butter, melted
 
Filling:
200ml whipping cream
250g cream cheese
60g caster sugar
3 medium sized mangoes, pureed (about 300ml)
1 tbs gelatine
3 tbs hot water
 
Topping:
I mango, sliced
50g mango jelly crystals
2 tsp gelatine
¼ cup hot water
¼ cup cool water
 
Grease round springform cake tin. ** tip: turn removable base of tin upside down so the cheesecake base won’t stick into the groove that forms at the join. I didn’t do this and had a lot of fun trying to ease the cake out of the base of the tin. Mix biscuit crumbs and butter well and press firmly into base of tin. Place into the fridge while making the filling.
 
Whip cream to medium stiffness (mousse-like texture) and chill. In an another bowl mix cream cheese and sugar together until smooth and creamy.
 
Dissolve gelatine in hot water and stir until cool. Once cool, mix into mango puree. Add mango puree to cream cheese and sugar mixture and stir until mixed in well. Fold in the whipped cream until well combined. Pour combined mixture into base and chill in the fridge for at least 1 hour, until set.
 
To make the topping combine the jelly crystals and gelatine, add hot water and stir until crystals have melted and mixture is smooth. Add cool water and stir.
 
Place the mango slices in decorative pattern on top of set cheesecake, slowly pour jelly topping on to the top of the cheesecake and chill overnight (or at least 4-5 hours to fully set).
 
I dare you to stop at one slice!
 
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  • MamaJots - i don't think i have ever seen a cheesecake so perfect. it looks amazing peggy. and mango…how delicious. you know a way to a man's heart is his tummy! photos are gorgeous. xo.ReplyCancel

    • Peggy - Thank you Veronica. I must say I don't think it would be hard to make this cheesecake without it winding up looking perfect, I think it is the combination of the jelly topping and the fact it sets nicely in the tin. My hubby is quite fussy (as in has very different taste to me) so his compliment was very much appreciated! xoReplyCancel

  • Cherie @ 'a baby called Max' - You had me at 'no bake' :)

    I love the fact that your husband calls you 'legend'.

    You have no idea how much I love that.ReplyCancel

    • Peggy - Cherie it is a pretty big call coming from him, he is quite particular when it comes to taste. I bake a lot of stuff he barely touches, so to get him to eat 2 slices in one sitting then call me a legend is phenomenal! haha Love him!

      No bake works perfectly for me since my oven door fell off. I still use the oven but the heat that fills the kitchen isn't so nice on 35 degree days!ReplyCancel

  • Teresa - Oh goodness me! Drool!

    I sent this on to my sister-in-law before even reading the entire recipe just based on that first photo alone! They also have a big mango tree in their backyard (in the tropics – Cairns) so I am hoping I get to try this next time I visit.

    One thing that they do with their mangos which is simple yet absolutely delicious – is to cut them up, freeze them and then puree roughly and serve with icecream – hmmmm!ReplyCancel

    • Peggy - Oh your lucky sister! I eat mango with icecream a lot, but I just cut it up and throw it on. Pureed sounds lovely, I will have to try that. Mango and icecream is the nicest combination.

      Let me know what your sister thinks if she tries out the recipe. xoReplyCancel

  • Sonali-The Foodie Physician - So sorry to hear that your holiday is over! This dish looks absolutely divine! My husband and I love mangoes- I'm going to have to try this recipe the next time I see good mangoes in the store. And I love that you don't have to bake it!ReplyCancel

    • Peggy - The no bake recipes are brilliant Sonali, I love them. I tend to do quite a few chilled slices for that reason. I am making your eggplant recipe again today for lunch, yum!!ReplyCancel

  • Mama of 2 boys - Oh yum yum yum yum yum! yet another recipe I could see myself baking AND SCOFFING down in 10 minutes flat ;o) Thanks again for sharing Peggy xoReplyCancel

    • Peggy - I actually took some to my sister in law's house so she and the kids could enjoy it, also as I knew I wouldn't stop eating it. It makes the perfect summer dessert, light and fluffy with that sweet tropical taste. DELISH!

      You're welcome Julie, I think you and I have a food sharefest going on! :) xoReplyCancel

  • No bake strawberry cheesecake - [...] made a scrumptious no bake mango cheesecake sometime ago and to date it gets the most google searches on my blog, must be something to do with [...]ReplyCancel

  • Vinnie - Beautiful! And if I do say so, mangoes in the tropics are wonderfully to die-for (plugging for the Philippine Mangoes)! Just reading and looking at it just gives me this sure impression of a gratifying dessert moment… silky cheesecake combined with the sweetness of ripe mangoes… just simply divine!ReplyCancel

    • Peggy Saas - You nailed it Vinnie, the silky cheesecake centre topped with sweet mangoes makes for the most delectable treat! It is the perfect summer dessert. I can’t wait to make it again!ReplyCancel

  • Jessica - Hi!

    I just completed te cheesecake and it turned out spectacularly!
    I just had a problem with the middle part not setting entirely which may have been
    Due to gelatine problems!

    Still, my parents loved it (I personally don’t like mangos!) and will be taking over people’s houses as a great
    Desert!

    I wish I could attach a pic!ReplyCancel

    • Peggy Saas - Oh wow, that is fantastic! I love that you tried it and that you’ve let me know.

      Gelatine is a tricky thing, you could try adding jelly crystals next time instead. I have made cheesecake with jelly too and that works a treat.

      Are you on Facebook Jessica? If so, how about posting a pic on my Facebook page for me? https://www.facebook.com/cakecrumbsbeachsand

      Thanks so much for letting me know how it went, I am chuffed your parents loved it!ReplyCancel

  • mary laarne - can I use an all-purpose cream to substitute for a whipping cream?ReplyCancel

  • Peggy Saas - Hello Mary, I haven’t used all-purpose cream myself but as long as you can whip it to a thicker mousse-like texture then I don’t see why not. And according to google, you can whip all-purpose cream. So I’d say yes.ReplyCancel

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