This No Bake Mango Cheesecake is a complete and utter celebration of summer! A creamy mousse-like cheesecake loaded with 3 BIG mangoes and is surprisingly straightforward to make with your food processor.
When I photograph beautiful cakes like this, it sometimes makes me wish I wasn’t the Queen of Brown Food. Salisbury Steak, Pot Roast, Beef and Mushroom Pie, Cottage Pie, Guinness Stew, Chickpea Curry, Lentil Soup…. if it’s brown-and-ugly-but-delicious, there’s a good chance I’ve already shared it and had the pleasure of trying to capture a photo of a pile of brown gloop so it looks as irresistibly delicious as it tastes.
Though just writing that list out reminds me of all that saucy brown deliciousness….. and actually, no. I would never give up my brown foods to be a pretty cake blog! 😂
This No Bake Mango Cheesecake is a classic example of what started out as a cruisy week ending up in a whirlwind of mango pureed chaos / bliss. I happened across bargain scruffy looking mangoes at Harris Farm Markets (Instagram followers know I’m there practically every day!) – $2.99 / kg (that’s $1.50/lb) for beautiful ripe, juicy mangoes that were blemished on the outside yet perfect on the inside.
Helloooooo mangoes! She who can’t resist a bargain loaded up, and this was the result:
Classic cheesecake biscuit base.
Creamy insanely mangoey mousse-like cheesecake filling – NO BAKE!
Topped with mango jelly (soooo pretteee!), piled high with whipped cream (optional, but again, soooo pretteee!), more mangoes, and passionfruit – yet again, because… well, for no reason other than it’s soooo pretteee!!! 😂
If I’m making a mango cheesecake, it’s got to seriously taste of MANGO. As luck would have it, I shared my first mango cheesecake attempt live on Instagram stories just on Monday this week, the wonderful folk over at Mangoes Australia saw it and within 4 hours – this was delivered to my house. I KID YOU NOT!!!
A big, beautiful tray of ripe Honey Gold Mangoes for me to use to keep recipe testing so I could perfect the mango cheesecake to share here.
PERKS OF THE JOB!!!!!!!
Don’t get too jealous, if you could see the state in which I live and that I no longer have a dining room because I sacrificed it to use as my photography and video “studio” (a term I use loosely because it’s about as un-pro as a studio can be), and the frustration at times of making the same recipe over and over again in order to make it good enough to share on my blog, not to mention taking photos and filming the recipe video…..
Oi. Plenty of recipe failures over here that never make it to the publishing table.
VERY happy that this wasn’t one of them!!!
I think you’ll find that this mango cheesecake recipe has a wee bit more mango in it than others. Because I was determined that it be appropriately mangoey, rather than just a yellow cheesecake with a mango fragrance.
This is made almost entirely in a food processor. I’d like to say in one go, but no. Biscuit base blitzed first, then the mangoes, then throw the other filling ingredients in, blitz and pour.
Because this is a NO BAKE Mango Cheesecake, it’s made with gelatin to set the filling. I use powdered gelatin because it’s readily available at supermarkets (baking aisle) – as opposed to gelatine sheets. Also the setting strength of gelatin powder in different countries is very similar, whereas I’ve seen inconsistencies with gelatin sheets.
There is no need to fear using gelatin powder! Follow the recipe steps exactly – the key part is to sprinkle the gelatin powder over the surface of a bowl of water, rather than dumping in spoonfuls (which will result in clumps). And don’t stress even if you end up with clumps! I did in my first attempt and it still worked out fine – read the recipe notes for how to deal with this.
I promised that this No Bake Mango Cheesecake had a soft mousse-like filling, and here’s a photo to show you. Nothing like jelly, see? 🙂 Aerated – thanks to the food processor blitzing!
I decorated this with cream, more mangoes and passionfruit for no reason other than to make it look pretty. The cheesecake is fabulous as it is without these toppings. The first time I made it, I just piled on chopped mangoes and it was delicious but it was very orange, as you can imagine. The cream breaks up all that orangeness, it’s always welcomed in any dessert, and provides a soft cloud to pile up plenty more fresh mango and drizzle over passionfruit pulp, if you should choose.
I gave away most of this cake because….well, dangerous!!! However, there’s a big chunky slice of this actual cake in these photos sitting in the fridge and I hear Netflix calling my name… Happy weekend! – Nagi xx
- 150 g / 5 oz Arnott's Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit
- 100 g / 3.5 oz unsalted butter , melted
- 2 tbsp white sugar
- 700 g / 1.4 lb mango flesh (2 large mangoes) (Note 1)
- 4 1/2 tsp gelatin powder (Note 2)
- 1/2 cup / 125 ml cold tap water
- 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
- 2/3 cup / 150g caster sugar (superfine white sugar)
- 300 ml / 10 oz whipping cream
- 3/4 tsp gelatin powder (Note 2)
- 1/4 cup / 65 ml cold tap water
- 1 tbsp lemon juice
- 300 ml / 10 oz whipping cream
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
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Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
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Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
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Grease sides with butter and line with paper.
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Blitz crackers into fine crumbs in a food processor.
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Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly - base only, not sides.
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Put water in a heatproof bowl. Sprinkle gelatin over surface (don't dump in centre). Stir to partly dissolve. Set aside 5 minutes - it turns gelatinous.
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Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes.
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Place mango in food processor. Blitz until smooth.
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Measure out 3/4 cup and reserve for mango jelly, set aside.
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Add cream cheese, cream, sugar and gelatine mixture into food processor (2.5L/2.5qt/10 cup+ capacity - Note 3). Blitz for 30 seconds or so until smooth.
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Pour into cake pan. Refrigerate 3+ hours until top is set.
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Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
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Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
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Pour over cheesecake filling. Tilt cake around to spread.
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Refrigerate 12 hours+.
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Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.
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Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
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Piled over the centre of the cheesecake.
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Top with more chopped mango and passionfruit pulp. Serve and relish in praises!
1. You'll need 3 large mangoes for this recipe - 2 for the Filling / Jelly topping, and 1 for decorating. Or you can use 450ml / 15 oz mango puree (this is what 700g / 1.4 lb fresh mango purees into, ie volume pureed is less than the weight).
I really like using Honey Gold mangoes for this because the flesh is a beautiful intense deep orange colour and it's really sweet. But any mango will work - as long as it's ripe! (Tip: Calypso mangoes which are prob the most mass produced / best value here in Australia look beautiful on the outside but are the least mangoey 🙂 )
2. I use McKenzie's Gelatin Powder which is sold at Woolies, Coles, Harris Farms etc in Australia. If you are using packet powder, measure it out using teaspoons.
Key to using gelatin powder is to put water in a bowl with wide surface (not a jug) then sprinkle gelatin across surface. If you dump it, it clumps and you end up with lumps. Microwaving helps dissolve. If you end up with a few small lumps, that's ok. Squish them against wall in attempt to dissolve them otherwise pick them out.
Sheet Gelatin WARNING: A reader reported that she attempted this with De Oetker sheet gelatine and it did not work. I have seen other mango cheesecake recipes made using sheet gelatine, so I am wondering if it is just that particular brand. I have not tried this recipe with sheet gelatine, I use the powder.
3. FOOD PROCESSOR must be at least 2.5L/2.5 qts/10 cups+. If yours is not that big, transfer pureed mango into a large bowl, then blitz cream cheese, sugar, cream and gelatin in food processor, add to bowl and whisk VERY well. Don't forget to set aside mango puree for jelly topping!
4. Nutrition per serving, assuming 12 servings excluding Toppings.
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WATCH HOW TO MAKE IT
LIFE OF DOZER
I went to the bathroom and he took my spot! His motto: You snooze, you lose.
Hi Nagi
First time reader here. Am thinking to make this recipe in muffin sized portions. Like mini cheesecakes. How many would you reckon this would make? Thanks!
Amazing! You’re a better person than me, I didn’t have the patience to make small ones! 😂
I made this and it was divine! I’ve just devoured the last slice. I used Arnott’s “granita” biscuits, because that’s what mum used to use for cheesecakes when I was a kid. I got 700g mango flesh from 5 “kensingon pride” mangoes.
Also, I didn’t bother with the cream and diced mango on top. It was delish! Everyone loved it. I can’t wait to make it again. Thank you for the recipe!
YES YES YES!!! So happy to hear that Katie!! N xx
Hi Nagi,
Sorry silly question I’m sure, but when you say refrigerate do you mean in the fridge or the freezer?
Thanks!
Not silly at all Clea! Fridge 🙂 N x
Thank you! 🙂
Another ripper recipe Nagi, I managed to make it look EXACTLY like yours! Friends were all suitably impressed and I’m about to make another for tomoz. Love your work!
I made this for friends on australia day. It turned out perfectly and everyone was most impressed. It tasted as good as it looked. I will definitely be making it again. Many thanks!
So glad you enjoyed this Deb! Happy Australia Day! N x ❤️
Can I substitute strawberry instead mango for this recipe?
Hi Tori, I think that will work great! As long as the strawberries are really ripe and juicy!
Thank you Nagi, by the way do you have recipe of whipped cream that don’t melt my n room temperature?
Sorry I don’t! I would have thought all whipped cream melts in hot temps!
Do you think this lovely looking cake will freeze if I leave the cream topping to add later, Nagi ? I live alone, so was thinking of freezing slices. I could eat the whole thing over a day or two – BUT would it be a good thing to do ???
Dear Nagi, I’m back to report my experience: -)
I did the cake; however my gelatine was the sheet-genatine product of Dr Oetker, which does not work well with mango. There is something in the chemistry of the mango fruit (plus, kiwi, papaya and figs) that works against the gelatine.
This gelatine sheet product was the only genatine available in my supermarket (and I did not want to wait to receive it onine through amazon). So, I used it, but it could create the solidifying effect we observe in your cake. After 15 hours in the fridge, it could not get solid to the extent to freely cut thrugh it. So, I served it in bowls with abundant topping of mango cubes. The final look was great, the taste was extremely delicious (and the biscuit base as well). So, the family enjoyed it big time, but it was not the cake I see in your blog:-)
I will buy your version of genatine and will make a second attempt.
Have a good weekend!
Oh dear, I’m so sorry to hear that! I haven’t tried this with sheet gelatine so I wasn’t aware of that 🙁 Thank for the tip, I will add it into my notes! N xx
We had a family get together last night and this was a huge hit. So much so in fact that I’m making it again tonight for a dinner with friends tomorrow. I had 2 requests for the recipe and one request for two more cheesecakes for a birthday party (yes – big family).
I only have a smallish food processor so I used two large bowls that I divided the ingredients into and I blitzed in two batches and then stirred everything together well. I used three large mangos from our tree – delicious and glorious.
My first time with gelatin and your instructions were fantastic.
I didn’t use sugar in the base because I used Arnotts Nice biscuits with the sugar on them ( I actually got compliments on the base).
Thank you for this recipe – it’s definitely a keeper.
OMG OMG!!! I LOVE HEARING THAT!!! N xx
Hi Nagi, I now know what my last supper will be ! Yes, a no bake mango cheesecake, made as per your recipe for same! Yes one week later, I finally made this delicious cheesecake. There are not enough adjectives to describe the flavour and texture. Shared the cheesecake and the calorie count with a friend Am going to buy another box of mangoes tomorrow, to freeze the peeled cheeks for a later date. Again thank you. PS did you note the easy peel method noted in my previous comment? So much easier and efficient method to peel mangoes.
SO GLAD you enjoyed this!!! And YES to your peeling method, I want to try it myself! N xx
Dear Nagi, love this recipe. However, I do not have a microwave. What other method is good for the gelatine in my case?
In the past, I made the classic Manhatton cheesecake which bakes in the oven. Did not use gelative for it.
Could you possibly suggest anything as a solution tp my situation.
Thank you so much!!
Best regards from Europe!!
Hmm! Can you place the bowl in a larger bowl filled with hot water to heat up the gelatine in the water? It needs to heat up in order to dissolve. Otherwise on a VERY low heat on the stove. Just make the gelatine water WARM – if it gets hot, it will kill the [email protected] N x
Thank you, Nagi. Clear.
Will do it tonight. Just collected all the products: -)
Have a good weekend!
Its easier to use canned mango pulp…u get amazing quality Alphanso canned puree (the best IMO ) here in the US…i wish there was a way to convert the recipe using puree or frozen mango.
Oh that’s SUCH a great tip Liz! I’ve added the liquid quantity for puree but also you can sue weight! N xx
I was the one who didn’t read recipe correctly and didn’t add the cream into filling!!
We had it for dessert tonight and it was blooming delicious.
Will try with cream next time but everyone agreed that it totally was not necessary.
Thanks Nagi for yet another yum recipe
YES YES YES!!!!!! I’m so glad everyone enjoyed this Michelle, I feel very sentimental about this recipe. Thank you very much for trying it and coming back to let me know what you thought! N xx
Can this be made with strawberries or other fruit?
Hi Carole! Yes as long as the flesh consistency is similar to mangoes 🙂 Strawberries, peaches, apricots, nectarines. The setting strength of gelatine has some “flex” because of the amount of cream cheese in this so definitely feel free to use other fruits. However, I would not use fruits with very different textures, like bananas, watermelon. N x
Hi Nagi – long time reader, first time commenter. I love your recipes, thank you for everything you do. I made this beautiful cheesecake yesterday and we enjoyed it today after dinner. It was perfection. I followed your recipe exactly. My family and I thank you!
M’mm, can’t wait the 10+ hours for the jelly to set, so I’ve made the cheesecake and kept the jelly separate in a shallow bowl. Thought I could maybe chop up the jelly once it’s set and scatter on top, but we can enjoy a jelly-less cheesecake after dinner tonight!
Hi Nagi
I think I’ve messed up!! Going by the instructions I did not put the cream in with cream cheese.
Later on I watched video and saw you added the cream at this stage??
Will it work without cream?
Also in the off season are tinned mangoes ok.
Thanks
Like another poster, I usually have frozen mango. Any idea how to convert amount you get from 2 mangoes to cups/grams? Thanks, Nagi. Although it is winter here, we are having summer-like weather in San Diego so this would be a perfect dessert!
I really enjoy finding great deals on produce, too.
When I see a bargain price for something that I love, I snatch it up, so we have that in common. Unlike you, I NEVER get cases of mangoes delivered to my door. I did, however, score a case of mangoes once for $3.00. Your No Bake Mango Cheesecake looks amazing, and I’ve printed it out and set it aside to make for my family. My oldest son is a cheesecake fanatic.
YUM! This cheesecake looks so delicious! I love mango and cream cheese combined, and this cake is so easy and the result is simply stunning ♥
Now I’ve seen the video and realize that it doesn’t just take 30 mins. prep and 30 mins total time that it actually takes approx. 12 hours or so. Never mind, I’ll keep this for 26th JANUARY “AUSTRALIA DAY”. That’s what one gets for NOT reading everything first and watching the video which I usually do. BOY! you can work fast. Ha! Ha!
Josephine —
The active prep time is short, though. If you make the no-bake cheesecake in the evening, it’ll be waiting for you in the fridge to devour in the morning. Make it a dessert-first brekkie. 😉
Oh no! I’m a cereal with milk kind of gal in the morning with a cuppa T leaving desserts for the end of the day.