Summer brings the vibrant color and sweet flavor of mango, making it the perfect time to enjoy sweets to celebrate this tropical fruit. Among the many mango-based recipes, mango cheesecake stands out as a scrumptious yet refreshing option. With its creamy texture, tart mango flavor, and buttery biscuit base, Mango Cheesecake is one such dessert that promises to fulfill the sweet and inspiring summer highlights. Here, we present a simple yet elegant recipe to make mango cheesecake at your home.


- For the biscuit base:
200g biscuit batter
100g melted butter

- For the cheesecake filling:
500g cream cheese, smooth
200g powdered sugar
300ml heavy vial
2 Ripe mangoes, peeled and washed
1 tablespoon gelatin powder
2 tablespoons of water
1 tablespoon vanilla extract

- For the mango topping:
1 ripe mango, thinly sliced ​​or chopped.


Prepare the Biscuit Base:
Crush the digestive biscuits into tiny crumbs using a food processor or by placing them in a zipped bag and crushing them with a rolling pin. Transfer the biscuit crumbs into a mixing bowl and pour in the melted butter. Mix until the crumbs are evenly coated. Press the biscuit mixture firmly into the bottom of a greased 9-inch springform pan, creating an even layer. Freeze the material while you make the cheesecake filling.

Make the Cheesecake Filling:
Sprinkle gelatin over water in a small bowl and allow it to soften for about 10 minutes. In a separate bowl, combine the softened cream cheese and powdered sugar and beat until smooth and creamy. Add the mango puree and vanilla extract to the cream cheese mixture, and beat until well combined. In a microwave or over a double boiler, heat the bloomed gelatin until it is completely dissolved and liquid. Slowly pour the dissolved gelatin into the mango and cream cheese mixture while continuously mixing until fully incorporated. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mango and cream cheese mixture until smooth and creamy.

Assemble the Cheesecake:
To assemble the cheesecake, distribute the mango cheesecake filling evenly over the chilled biscuit base in the springform pan using a spatula. Smooth the top of the cheesecake with the spatula to get a uniform surface. Refrigerate the cheesecake for at least 4 hours, ideally overnight, to allow it to fully set.

Garnish and fill with:
Once the cheesecake is set, carefully release it from the spring-form pan. Garnishing the top of the cheesecake with thinly sliced ​​or sliced ​​mango adds extra flavor and visual flair. Slice the mango cheesecake into generous slices and chill.