Monday, December 16, 2013

Mango Cheesecake

Mango Cheesecake01

Mango, one of my favourite fruits, is in season, that makes me love summer more in Australia. Who can resist the sweet, juicy and luscious mangoes? I’ve already had several large sweet mangoes before making this cheesecake. My dad used to warn me not to have too many mangoes because they would upset my stomach and digestive system. But interestingly, I found the Aussie mangoes are not like those I had in Hong Kong that would upset my stomach.

The moment I stepped into Coles the other day, the cover of their freebie, monthly magazine, really caught my eyes. It’s a photo of a double-layer mango cheesecake with heaps of mango slices on top and culis running down the edge. How could I resist the temptation? Immediately off I went to make one and brought it along to a party and shared with my church friends. That’s a big hit. The cheesecake was gone in minutes literally. My bad, I only made one layer of cream cheese. Next time, I should make a larger double-layer mango cheesecake.

Mango Cheesecake (Printable recipe)
By Christine's Recipes (Loosely adapted from Coles magazine, Nov. 2013)
Prep time: 30 mins
Cook time: overnight chilling
Yield: Prepare a 20-cm / 8-inch springform pan

Mango Cheesecake02

  • 120 gm Marie biscuits
  • 70 gm butter, melted
  • 250 gm cream cheese block, room temperature
  • 55 gm caster sugar
  • 150 ml thickened cream
  • 2 tsp gelatine powder
  • 30 ml hot water
  • 1 mango, peeled and sliced
  • 1 mango, peeled and chopped
  • 2 tsp lime juice
Mango Cheesecake Procedures01
Right bottom: Place the bowl of gelatine mixture in large bowl of hot water.
Mango Cheesecake Procedures02

  1. Process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press over the base of the pan. Chill for 15 minutes or until firm.
  2. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves. (Remark: If you find it's difficult to dissolve the gelatine completely, place the bowl of gelatine mixture in a large bowl of hot water. It helps the gelatine to dissolve easily and quickly.)
  3. Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream. Stir ¼ cup of the cream cheese mixture into the gelatine mixture, then add to the remaining mixture and mix well. Pour the cream cheese mixture over the biscuit base. Refrigerate overnight or until firm.
  4. Remove the cheesecake from the fridge 15 minutes before serving. To make coulis, place the mango and lime juice in a blender and pulse until smooth. (If necessary, blend in a little water until coulis reaches pouring consistency.)
  5. Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.
Mango Cheesecake03

  • I used Kraft Philadelphia original cream cheese block.
  • The thickened cream I used, is a kind of cream added some gelatin that is easier to whip and less likely to separate or curdle. You might replace with regular whipping cream if you can't find any around your area.
  • You might replace mangoes with strawberries or blueberries.
  • Mango coulis and slices can be prepared ahead and stored in fridge overnight, covered with plastic wrap.


  1. My favourite too! Your mango cheesecake looks so elegant and delicious, Christine.

    1. Hi Angie,
      Thanks for your kind words. Mango cheesecake is definitely a winner.

  2. I didn't know you were in Australia! I am in Melbourne, I love your recipes. I will make this Mango Cheesecake tomorrow for my work Xmas lunch.

    1. I'm in Brisbane. Thanks for your love of my recipes.
      Enjoy your Christmas lunch tomorrow.

  3. I love mangoes too :) Your cheesecake looks delicious! Can't wait to try making it, since it's mango season.
    I tried making a mango mousse cake the other day but didn't seem to work out that well... just wondering if you have any recipes/tips for me?

    thanks in advance!

    1. Oh, maybe I can make one and share on blog next time.

      Do you want to try this mango cheesecake?

  4. How do you solve the problem of oxidation ? I tried putting lemon juice on cut out mangoes but they still turn brown.

    1. Yeah, lemon juice can help a bit but can't preserve mangoes from oxidation very long.
      The only way to solve the problem is to eat the cut mangoes asap.

  5. I love mango cheesecake, yummy. Great post, thanks for sharing.

  6. Hi maybe this will help. Arrange mango slices on the cheesecake which was chilled overnight and cover with thin layer of mango jelly and refrigerate till set. This will keep the mangoes from being oxidised and also will give a lovely look

  7. this looks lovely and i cant wait to make it just hope it will taste yummy thanks xx

  8. Hi Christine,

    I've tried your mango cheesecake recipe and it was a big winner!! Just wondering if I can use this cheesecake as a base for an Oreo Cheesecake, ie substituting mango with Oreo cookies? Thanks heaps!

    1. Sure, either base will work fine. Taste good.

  9. Thanks for sharing this recipe! I wonder what's different between this mango cheese cake & no bake mango cheese cake? Is the flavour different ? Thanks

    1. One is baked, the other is non-baked. Oh, both are tasty with great flavours. Different base makes different textures.

  10. Hi Christine. Just recently started following your blog and love it :)!

    Have a qs about the cream you use. I know you said we can substitute the thickened cream with regular whipping cream. So when we substitute should we use same amount of whipping cream? Also, should we use the liquid whipping cream or the already made whip cream, like kraft's coolwhip, which we don't have to beat or anything?

    1. Use the same amount of liquid whipping cream, not the whipped cream.