The velvety smooth mango cheesecake recipe is made with mango puree (mango pulp), eggs, cream cheese and a touch of sour cream (we need that tang!). Make it for summer bbqs, birthdays, baby showers or just about any occasion! I am obsessed with mango desserts, who isn’t? Each summer, I itch to create some new desserts featuring mangoes and this year I finally checked off this creamy cheesecake from my list. This mango cheesecake is a delightful indulgence, especially during summer months when fresh mangoes are available.
About Mango Cheesecake
The mango flavored baked cheesecake has a crust made of Parle -G biscuits, popular Indian-style tea-time treats known for their slightly sweet and malty taste. If Parle-G biscuits are not available, you can easily substitute them with digestives, graham cracker sheets, or shortbread cookies. The cheese filling, made with pantry staples like cream cheese, cornstarch, sugar, and eggs, comes together effortlessly. The star ingredient is fresh mangoes or ready-to-use mango puree, to add the tropical touch. In terms of taste, this mango cheesecake offers a creamy texture and a distinctive mango flavor. The mango essence is pronounced yet perfectly balanced, allowing the smooth and tangy cheesiness to shine through. Each bite is a delightful combination of creaminess and the fruity allure of mango.
A Little Story
So I started working on this recipe end of April, right around the time when mangoes hit the market, I had initially planned to share it for Memorial Day. Unfortunately, that didn’t happen. On my first attempt, I decided to utilize my Instant Pot to bake the cheesecake. Everything seemed to be going well until the moment of truth when I tried to lift the pan out of the Instant Pot. Accidentally, I popped open the springform pan, resulting in a massive crack on the warm cheesecake. Undeterred, I embarked on a second attempt, opting for the traditional route of baking the cheesecake in the oven, something I was familiar with. However, this time, I messed up the baking time, as I was using a 7-inch pan instead of my usual 8-inch pan size. As a result, the cheesecake turned out slightly sticky and gooey, despite its good taste. Another bummer! Nevertheless, they say third time’s the charm. So, two weeks later, I made another attempt at baking the cheesecake. I made adjustments to the quantity of cornstarch, and this time, I chose to bake it late at night, so I could work in peace. I pulled it out of the oven, snuck it into the fridge, and went to bed. The following morning, as I cut a neat slice for breakfast and glanced out into the backyard, I saw the radiant summer sun shining down. 2 months of recipe testing and learning valuable lessons along the way, I’m thrilled to share this mango recipe with you before the mango season comes to a close.
Ingredients
Parle G Biscuits - I like using Parle G biscuits because I love their taste combined with the cheesy mango filling. You could use digestives or graham crackers. Cream Cheese - Make sure that the cream cheese is at room temperature. I leave it out on the counter for 4-6 hours prior to baking along with sour cream, eggs and the mango puree as well. Use full-fat cream cheese. Other Ingredients - eggs, sugar, cornstarch, unsalted butter, sour cream and vanilla extract. Mango Puree- To ensure that the recipe catered to those who may encounter difficulty in finding ripe mangoes or sufficiently sweet mangoes for homemade pulp, I opted to test it using store-bought canned mango mixture. Canned mango puree, commonly found in most Indian grocery stores, offers options such as kesar or alphonso mangoes puree. You can use either. Some brands are like are Deep or Laxmi foods. It’s important to note that store-bought mango puree tends to be more liquid in consistency due to the added sugar, unlike freshly blended mango pulp. All that said, fresh mango puree would work fine in this recipe- keep the quantity same.
How To Make Baked Mango Cheesecake
Make the Cheesecake Crust
Make The Mango Cheese Filling
While the crust is in the oven, let’s move on to preparing the cheesecake filling. You have a couple of options for this step:
You can use a stand mixer or a hand mixer. In my initial recipe testing, I used a hand mixer for the first two attempts (see images 5,6,7,8,9,10v1). However, on the third try, I decided to use a food processor, and I was absolutely amazed by how quickly and perfectly smooth the filling came out.
I highly recommend using a food processor with a metal blade for this step. There are a couple of reasons why this works so well. First of all, the metal blade functions differently from beaters, which means it won’t incorporate air into the filling. This is a huge advantage because we don’t want the cheesecake filling to be airy. Airy filling means chances of cracks. Secondly, this method involves simply dumping all the ingredients into the food processor and processing them together, eliminating the need to stop and beat each ingredient one by one.
Assemble & Bake The Mango Cheesecake
Don’t be discouraged if your first attempt isn’t flawless(that’s why I shared my story above)Practice makes you better. Enjoy the process, learn from mistakes and have fun baking your mango cheesecake!
Recipe Tips
Mangoes - Choose ripe and flavorful mangoes or high quality canned mango puree. If you are making at home, mango pulp made with fragrant, and sweet mangoes will ensure that your mango cheesecake has a vibrant and delicious mango flavor. Room Temperature Ingredients - This is one of the biggest factors that can prevent cracks or sunk center in cheesecakes.Reason being that the cold ingredients will need more whipping to smoothen out. More whipping incorporates more (unwanted) air into the batter. I usually leave out all the refrigerated ingredients like cheese, sour cream, eggs, even mangoes for a few hours. Use high fat cream cheese- This is not the time to use low fat or light cream cheese or sour cream. High fat ingredients enhance the taste, texture and overall comfort desired from the cheesecake. Allow for proper slow cooling and chilling: Once you switch off the oven, allow for slow cooling. Cheesecakes often develop cracks because of sudden temperature changes. Don’t pull out the cheesecake from the oven instantly, please follow the process and timings noted. After baking, don’t put the cheesecake in the fridge immediately. Let the cheesecake cool at room temperature for about an hour. Then, refrigerate it preferably overnight, to allow it to set properly and develop its flavors. You may add any flavors like cardamom or saffron to the filling, however add just a little to let the mango taste shine.
More Mango Desserts
Mango Cheesecake Recipe Card
