No-bake Mango Cheesecake

The No-bake Mango Cheesecake is a perfect summer treat. It is light and creamy with a sweet touch of mango.

Growing up in Malaysia, it was easy to get yellowish mangoes from various supermarkets. I certainly have been living under the cave for the past 10 years and it was my first time to see greenish-red mango skins in the UK, I was utterly surprised.

Mango is certainly that one kind of fruit that you secretly hope that you will get a sweet one, every time you got it from the grocery store. It is like a gamble. I will highly recommend you to buy your mango from Sainsbury’s, DO NOT get it from Lidl as I rarely got a sweet one from Lidl on their discounted mangoes.

I used fresh mangoes to make this cheesecake. For the decoration bits, I used canned mango for the glowing orange colour. As you can see from my photo above, the mango rosette (made up from the fresh mango) in the plate right beside the mango cheesecake, is more yellowish and less appealing compared to the canned mango.

No-bake Mango Cheesecake

Mango Cheesecake decorated with various berries and mango slices. Check out my recipe below!

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Cook Time 1 hour hr

Course Dessert

Cuisine Japanese

Servings 1 Mango Cheesecake

Ingredients

  

Cheesecake base (bottom layer)

• 20 g Unsalted Butter
• 80 g Biscuits

First layer (Yellow)

• 1.5 tsp Gelatin
• 15 g Sugar
• 30 ml Semi-skimmed milk
• 1 Lemon (For grated lemon zest)
• 55 g Mango purée
• 2 tsp Lemon juice
• 200 g Cream cheese
• 550 ml Double cream

Second layer (White)

• 150 ml Double cream

Third layer (Jelly)

• ½ tsp Gelatin
• 5 g Sugar
• 45 g Mango purée
• 35 ml Water

Instructions

 

Bottom layer

• Put 80g biscuits into a food bag and use a rolling pin to break it into pieces. 
• Add 20g melted butter into the food bag from Step 1 and hand-press it from the outer layer to make it sticky. 
• Transfer the biscuit mixture into a cake tin (15cm diameter) and press it against the bottom tin using the back of the spoon.
• Place the cake tin in the fridge to cool it for 20 minutes.

First layer

• In a small bowl, mix 30ml semi-skimmed milk with 1.5 tsp gelatin and stir it in a "hot water bath".
• Add the milk mixture (from Step 5), 200g cream cheese, 15g sugar into a mixing bowl and stir thoroughly. 
• In a separate mixing bowl, add 200ml double cream and whisk it until it thickens.
• Transfer 50 ml of double cream (from Step 8) into the mixtures from (Step 7) and fold it continuously.
• Add 55g mango purée into the mixtures and stir it until the yellow colour blends it perfectly.
• Pour the mixtures from Step 10 into the cake tin on top of the biscuit layer and cool it for 30 minutes.

Second layer

• Pour 150 ml whipped double cream (from Step 8) onto the yellow layer and use a spatula to smoothen the surface. 
• Cool in the fridge for 10 minutes.

Final layer (Jelly)

• In a small bowl, mix 35ml water, 5g sugar with 0.5 tsp gelatin, and stir it in a "hot water bath".
• Add 45g mango purée into the jelly mixture, stir it (water bath is not required) and let it cool down. 
• Pour the mixtures on the second layer and cool in the fridge for 4 hours. 

Decoration

• Itadakimasu, decorate your cheesecake with mango, mint, and berries of your choice and it is ready to be served!  

Keyword Blueberry cheesecake, Blueberry crumble cheesecake, Cheesecake Recipe, Mango Cheesecake, No-bake cheesecake