Sometimes we need a dessert to brighten our day, whether it’s the middle of summer of the dead of winter. Fortunately fresh mangos are available year-round, and this irresistible mango cheesecake is just what we all need.
Try making this no-bake dessert is perfect for a special occasion like Mother’s Day, holiday parties, Easter or summer reunions. One of our relatives is a mango-lover and always asks for this dessert.
So what is it exactly? On the outside it’s a French-style charlotte cake made with ladyfingers, the same kind used for tiramisu. They’re ideal because a traditional graham cracker crust doesn’t go well with mangos.
Inside it’s a creamy cheesecake filling with chunks of fresh mango. And on top, there’s a homemade jello mango glaze to hold it all together. So it’s not exactly diet food, but for a festive touch at a party, you cant go wrong. Are we drooling yet?
How to make mango cheesecake
To make it, you need to buy ladyfingers from the grocery store. It doesn’t matter what shape or size they are. Dip them in some liquid such as mango juice diluted with water, and line them along the inside edge and bottom of a 9-10 inch springform pan.
Then make some cheesecake filling with mango chunks added in. You can buy chunks of fresh mango at many supermarkets, or peel and dice them yourself. Frozen mango will work fine too.
Once the filling is in then put the cake int he fridge to chill while you make the jello glaze. It’s just leftover mango juice, unflavored gelatin or agar agar, some liqueur of choice (optional) and water.
Once it’s cool, pour over the back of a spoon to dribble onto the mango cheesecake filling:
Make sure you keep this dessert chilled until serving, and use a sharp knife to cut through the cheesecake. It’s generally best to serve on the bottom of the springform pan, as it can be difficult to move it off.
Watch this video tutorial to see how to make it:
No Bake Mango Cheesecake (with Video)
You never knew mango cheesecake could be this good! It has a ladyfinger crust, a mango cheesecake filling and a mango glaze on top. Perfect for a party.
- 1 1/2 lb ladyfingers
- 16 oz cream cheese
- 1 1/2 cups heavy cream
- 2/3 cup sugar
- 3 large mangos cubed, juices reserved
- 1 cup mango juice
- 1 oz gelatin powder or agar agar
- 1/2 cup boiling water
- 1 tbsp rum or triple sec, optional
- whipped cream
- fresh mint sprigs
- fresh berries
- Peel and dice mangos, reserving leftover juices in a small bowl.
- In a medium bowl, beat cream cheese, cream and sugar together into a thick cheesecake pudding. Fold in mango chunks.
- Dip each ladyfinger quickly into the reserved juice, and place around the edge of the springform pan. Then line the bottom of the pan the same way.
- Pour mango mixture into springform pan, using a spatula to spread evenly until flat. Rap pan gently on work surface to flatten. Chill while making the finish.
- Sprinkle gelatin on top of leftover juice, and wait one minute. Mix in boiling water and rum/triple sec, stirring slowly for one minute. Set aside 15 minutes to cool.
- Once gelatin mixture is at room temperature to lukewarm, slowly pour over the back of a spoon to cover the cheesecake mixture completely.
- Chill for one hour. Garnish with optional whipped cream, berries and mint. Serve and enjoy!
-You can use fresh mangos or frozen mango pieces for this recipe.
Recipe inspired by Marmiton
Also try our Mango Panna Cotta recipe: