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An utterly delicious no-bake mango cheesecake with a biscuit base, mango cheesecake filling, mango jelly topping, and more!
Can we just appreciate for a second that I have finally given you guys one of the most highly requested recipes I have ever received on the planet – this mango cheesecake. I cannot cope with how many of you wanted this, so I am sure you will not be disappointed.
And I also just want to start by saying this is probably one of my favourite recipes in the world now, and I am completely and utterly obsessed with it! I underestimated how much I would really like this recipe, so apologies it took so long aha!
For this recipe, it obviously had to completely and utterly fit the mango theme, and not barely… I wanted to get mango everywhere I possibly could, so it was the best mango cheesecake that ever exists – and I think that has happened.
I will say, the base of the cheesecake is fairly similar to every other cheesecake and so simple to make – I just used a mix of classic digestives and unsalted butter. You can’t really go wrong with this.
As you will have seen on my All About… Cheesecakes blog post, the base can sometimes be problematic, but there are ways to get around it! If you want to use a different biscuit, such as if it is filled, ‘light’ or chocolate coated, use ⅔ of the butter quantity.
For the filling, it does vary slightly. I have seen some mango cheesecakes use white chocolate, and I have seen mango cheesecakes just feature folded through mango chunks. I really did want this to taste like mango – so I used tinned mango pulp.
The reason I say tinned mango pulp, is because it is perfectly smooth. I tried to make my own, and whilst I managed it to a degree – you really do not want it to be lumpy, otherwise, it will ruin the cheesecake in seconds with an unpleasant texture! No one wants that to happen, do they?!
Sometimes tinned pureed mango can be hard to find in a supermarket (I’ve bought it in Morrisons before if that helps!), but it’s worth looking online such as here for it – it is 100% worth the effort of getting the best possible results with the mango cheesecake.
When making the mango cheesecake filling, you must still use full-fat soft cream cheese and double cream to make it, even though you must also use a setting agent. You have to use a setting agent with this mango cheesecake, just like my G&T cheesecake, because of the liquid (the mango pulp).
I use gelatine powder (one sachet for the cheesecake filling). I find it easiest to dissolve this sachet in as little boiling water as possible – you add the boiling water one tablespoon at a time and stir until there are no more lumps, then you can add this to the cheesecake mixture.
The mixture will be quite runny in comparison to the other cheesecakes, but don’t worry – because of the setting agent, it will work! You can also use gelatine in other cheesecakes if you wish, or you can switch to a vegetarian/vegan alternative setting agent.
For the mango jelly, I used more of the same mango pulp, boiling water, and more gelatine – it’s basically just set mango and I am here for it. I pour this on, once it’s cooled slightly, on top of the cheesecake mixture so it’s more like a decoration.
Because the mango jelly won’t be completely cool you have to make sure not to melt the cheesecake underneath. One good way to disperse the heat and pouring of the jelly is to pour the mixture onto the back of a spoon, and then let that trickle onto the cheesecake mixture.
Setting the cheesecake
You of course have the painful wait of letting a cheesecake set – and this should always be done overnight if you can. Without a doubt, the longer you can let a cheesecake set the better – but especially when you have used a setting agent. Try not to freeze this cheesecake to set it, as the fruit and gelatine may cause a weird texture.
Once set, I decorated my cheesecake with some whipped sweetened cream on top, topped with chunks of fresh mango, and then a little passion fruit as the flavours complement so well. It’s 100% worth the effort – ENJOY!! Jane x
- 300 g digestives
- 150 g unsalted butter
- 150 g mango pulp
- 6 g gelatine sachet (1/2 sachet)
- 75 ml boiling water
- 400 g full-fat soft cheese
- 100 g icing sugar
- 300 ml double cream
- 300 ml mango pulp
- 12 g gelatine sachet
- 1-3 tbsp boiling water
- 150 ml double cream
- 2 tbsp icing sugar
- 1 mango (cut into chunks)
- 1-2 passion fruit (insides scooped out)
- Melt the unsalted butter in the microwave in short bursts or in a small pan over a medium heat until melted.
- Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
- Tip into a 8″/20cm deep springform tin and press down firmly.
- Pour half of a gelatine sachet into a jug (about 6g, if its a standard 12g packet), and pour on the boiling water.
- Whisk until the gelatine granules have dissolved.
- Add the mango pulp, stir well, and then leave to cool, stirring often so it doesn't begin to set.
- In a large bowl, whisk the full fat soft cheese and icing sugar until combined.
- Pour in the liquid double cream and mango pulp and mix until smooth and combined well.
- In a small separate bowl, add the gelatine sachet. Add 1 tbsp of boiling water at a time (do not add more than 3) mixing well until the granules have dissolved.
- Pour the gelatine mixture into the cheesecake mix and whisk until smooth.
- Pour this over the biscuit base and smooth over.
- Carefully pour the cooled jelly mixture over the cheesecake mix.
- Set the cheesecake in the fridge overnight (minimum 6 hours).
- Once the cheesecake has set, carefully remove from the tin.
- Whip together the double cream and icing sugar until smooth and thickened - dollop on top of the cheesecake.
- Top the whipped cream with mango chunks, and some passion fruit pulp - enjoy!
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