Mango Cheesecake

Mango Cheesecake

By NamakShamak
  • Serves: 5 - 8
  • Prep Time: 20 Minute
  • Cooking:
  • Calories:

The Mango season is in its final phase. A fortnight and those lovely juicy gems shall disappear from the market! Naturally, its time to make the most of mangoes ,as long as they are available fresh.(I’m not really a canned fruit person, especially,when you get those fresh. Ofcourse the exotic ones make an exception.) After a sucessful stint with a Strawberry cheesecake, a Mango cheesecake has to follow. The Mango pulp glaze added a delicious tang to my cheesecake slice. And the Mango chunks are the surprise element in every bite..



  1. Mix the melted butter with the crushed biscuits. Add them to a loose bottom tart tin and press firmly. Refrigerate for 10-15 mins.
  2. Fold the gelatine mixture to the mango pulp. Reserve 1/4 th cup of the mixture and add the rest in a bowl. Tip in the cream cheese and sugar and beat until light.
  3. Beat the whipping cream until stiff peaks. Fold in the mango cream cheese mixture.
  4. Pour over the set crust and add chopped mangoes. Chill in fridge to set for 30 mins
  5. Pour the reserved mango pulp over this and spread uniformly.
  6. Set in refrigerator for atleast 30-50 mins , preferrably overnight. Demould, cut and serve wedges.

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