No Bake Mango Cheesecake

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Here's a recipe for a mango cheesecake that's generously filled and topped with an abundance of fresh mango.

Recipe Video

Full of seasonal mangoes!

Mango, which is widely imported, is easily available throughout the year and is often desired during the early summer when the weather gets hotter.

This time, I happened to come across some fresh and affordable mangoes, so I bought a few. Unfortunately, they were still slightly firm, making it difficult to puree them.

Therefore, I decided to buy both frozen mangoes and canned mangoes and experimented with them, tasting as I went along. I found that the frozen mangoes had a natural sweetness that was closer to fresh mangoes. They were already soft when thawed, making them easier to puree.

So, I used fresh mangoes for the topping, and for the filling, I used pureed frozen mangoes.

Mangoes can often be expensive depending on the season and the country. Therefore, I recommend using readily available options such as frozen mangoes, canned mangoes, or pre-pureed mangoes.

However, please note that this recipe uses unsweetened mangoes. If you're using sweetened mangoes, you may need to adjust the amount of sugar accordingly.

Ingredients

Biscuit base

• Whole wheat biscuits
• Unsalted butter (melted)

Mango Cheese Cake

• Mango Purée - For this recipe, I used frozen mangoes, pureed to a smooth consistency. You can also use fresh mangoes or pre-pureed mangoes.
• Cream Cheese - Made with Philadelphia cream cheese.
• Granulated sugar
• Coconut Milk - I added a small amount of coconut milk, which pairs well with mangoes. If using canned coconut milk, you can use the creamy top layer or look for products labeled as coconut cream. Yogurt or heavy cream can be used as substitutes.
• Heavy cream
• Sheet gelatin - You can substitute powdered gelatin if you prefer.

Mango Jelly

• Mango Purée - I used frozen mangoes, pureed to a smooth consistency, for both the cheesecake filling and the mango topping.
• Sheet gelatin - You can substitute powdered gelatin if you prefer.

Instructions

Preparations

By lining the baking pan with a reusable oven sheet, you can achieve clean and neat side edges.

Biscuit base

Put the cookies in a zipper bag, beat them with a rolling pin to crush them into fine crumbs. Pour in the melted butter, and rub in to blend well.

Place in a mold and press down tightly with the back of a spoon or the bottom of a glass. Refrigerate until ready to use.

Mango Cheese Cake

Soften the sheet gelatin by soaking it in cold water. If using powdered gelatin, combine the powder with 3 ½ tablespoons of water and let it hydrate.

Combine the softened cream cheese and granulated sugar at room temperature and mix well.

Add the mango purée and stir to combine.

Add coconut milk and heavy cream. Stir to combine.

Squeeze the water out of the gelatin sheet and melt it in a heatproof container in the microwave to make a liquid.

Add some of the cream cheese batter to the melted gelatin and mix to dissolve. (If the gelatin is added directly to the cream cheese batter, it may harden and form lumps Once this is done, the gelatin can be easily mixed into the cream cheese batter.)

Combine the gelatin mixture with the rest of the cream cheese filling, mixing until well incorporated. Strain the mixture to ensure a smooth consistency.

Pour the filling into the prepared crust in the pan. Refrigerate for at least 3 hours, or until thoroughly chilled.

Topping

Soften the sheet gelatin by soaking it in cold water. If using powdered gelatin, combine the powder with 1 ½ tablespoons of water and let it hydrate.

Squeeze out any excess water from the softened sheet gelatin and place it in a microwave-safe container. Melt it in the microwave until it turns into a liquid.

Add a portion of the mango puree to the melted gelatin and mix it well until the gelatin is fully dissolved.

Combine the mango-gelatin mixture with the remaining mango puree, mixing until well incorporated.

Pour over the chilled and hardened mango cheesecake batter.

Refrigerate again for 30 minutes to harden.

Garnish with freshly cut mangoes, mint leaves, blueberries, or any other toppings of your choice! It's now ready to serve. Use a warmed knife to cut into slices and enjoy!

Storage

The fresh mango topping will keep for about a day, but the cheesecake itself will keep a little longer.

Keep refrigerated:

Store in an airtight storage container or wrapped in plastic wrap in the refrigerator. It will keep for about 2 to 3 days.

Freeze storage:

If you need to store them for a long time, freezing is recommended. Wrap cheesecakes individually in plastic wrap and then freeze in zipper bags to prevent odor transfer. They will keep for about one month. When thawing, thaw slowly in the refrigerator.

Equipment

I usually use a removable-bottom pan and reusable oven sheets for cake baking. The removable-bottom pan makes it easy to remove the cake without damaging it, and the reusable oven sheets don't absorb moisture, resulting in clean and neat sides of the cake.

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