Mango Cheesecake Charlotte
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Mango Cheesecake Charlotte is an irresistible no bake dessert with a ladyfinger crust, creamy cheesecake filling and a mango glaze on top. It’s a refreshing make-ahead dessert bursting with fruity flavor and perfect for a party. Plus video tutorial!
WATCH VIDEO: MANGO CHEESECAKE
Sometimes we need a dessert to brighten our day, and with fresh mangos available year-round, this irresistible mango cheesecake is the answer, along with Mango Panna Cotta of course!
Try making this no-bake dessert is perfect for a special occasion like Mother’s Day, holiday parties, Easter or summer reunions. One of my in-laws is a mango-lover and always asks me for this dessert.
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 can’t 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 chunks of ripe mango 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.
No Bake Mango Cheesecake (with Video)
Ingredients
- 1 1/2 lb ladyfingers
Mango Cheesecake
- 16 oz cream cheese
- 1 1/2 cups heavy cream
- 2/3 cup sugar
- 3 large mangos, cubed, juices reserved
Jello Glaze
- 1 cup mango juice
- 1 oz gelatin powder, or agar agar
- 1/2 cup boiling water
- 1 tbsp rum, or triple sec, optional
Serving (Optional)
- whipped cream
- fresh mint sprigs
- fresh berries
Instructions
Mango Cheesecake
- 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.
Jello Glaze
- 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!
Notes
- You can use fresh mangos or frozen mango pieces for this recipe.
- Recipe adapted from Fourchette et Bikini
Please read our nutrition disclaimer.
More cheesecake recipes:
- Strawberry Cheesecake Salad In Pineapple Boats
- Ladyfinger Cheesecake Charlotte
- Lemon Cheesecake Crescent Ring
View all cheesecake recipes
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Yes, can you freeze it ? Thank
Ni Nina, Thanks for your question and yes it freezes quite well. Just allow at least a day to thaw!
Absolutely delicious
love mango and plan to make this
Your recipe must be missing something in cheese filling. I was so excited to try and followed step by step but my filling came out super soft even after staying in the fridge 24 hours. Additionally to that, soon as you remove the ring form, lady fingers bends. All over the taste is good but look is not. I think it’s missing some gelatin in the filling
Hi Elina, Thanks for your feedback and sorry to hear it didn’t turn out as expected (even is it tasted good). To clarify you used whipping cream and bricks of cream cheese for the filling? That should be quite solid and quite a few people have had success with this recipe… Please let me know
What kind of juice did you use?
I followed the proportions closely, yet the glaze still went through the cake 😞
Hi Anna, Sorry to hear that! Any juice should work, but maybe your gelatin didn’t set properly…?
I made this for my daughter’s birthday and nobody liked it, very disappointing!
Hi Alicia, Sorry to hear that – not everybody like mango 🙁
Very nice recipes.
damaging no french !!
Bonjour Gazelle, Desole mais voici une recette similaire en francais comme il faut! https://www.fourchette-et-bikini.fr/recettes/recettes-minceur/charlotte-legere-a-la-mangue.html
Made your mango cheesecake it went over very well only problem I encountered was the mango gel on top. I didn’t see how much mango juice to use and apparently put too much.. went right thru the cake.. added more Agar and lot less juice and it worked!
Hi Julia, Thanks for your review and feedback. Will update the recipe to provide more detail about juice quantities. 🙂
I would like to make this deserts if I use frozen mangoes how much of the packet do use some or all of it
Hi Angela, Thanks for your comment. Frozen mango chunks will work and 3 cups is sufficient. Hope that helps!
Thank you for excellent ricepe . I maked it and only i changed from sugar to honey . Realy delicious .
Thank you Helene, so happy to hear that!
Thank you for your recipe very excellent .
I maked it and only i changed surat to honey .delicous .
Thanks Hanna, so glad you enjoyed it 🙂
This looks amazing. I need to try this. Have you tried this with any other crust?
Hey Vicky, Thanks for your question. I have not tried another crust, and it’d be difficult since it’s a no bake dessert. Give the ladyfingers a try 🙂
What can be used to substitute the ladyfingers
Hi Dolsada, Unfortunately, there isn’t a good substitute for ladyfingers in this particular recipe. Any reason for not using them?
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I have used pound cake when I didn’t have lady fingers to make tiramisu. That might work here also.
Hi Barbara, Thanks for your suggestion! Pound cake can work but can be crumbly so it really depends. 🙂
Very nice, easy recipe. Thanks!
Thanks Tanya, glad you liked it 🙂
Can this be frozen please.
Yes, you can freeze it, but don’t add toppings. Let it cool completely first, wrap in heavy-duty aluminum foil and place in a freezer bag. Thaw the cheesecake in the refrigerator overnight and add toppings before serving. Hope it helps.