mango cheesecake

made this to use up some of the mangoes mum bought. they were really sweet after letting them ripe for a few days 🙂 this was really easy to whip up, and it was yummy too. only thing is that i think that there wasn’t enough mango flavour in the filling, but i already used the 3 mangoes i had left on hand – one for the cheese filling, one diced and mixed into the cheese and one for the jelly topping.


i planned to use mango jelly for the topping, but parknshop ran out of mango flavoured jelly powder! argh, so i had to use orange instead, which resulted in this overly-bright colour that sort of hid the mango slices on top. :S an important note is that you must add the jelly in two batches, as the mango slices are likely to float around, and the first layer of jelly helps ‘stick’ them down.

Mango cheesecake
(adapted from florence’s recipe)

Makes one 18cm round cake.

120g digestive biscuit crumbs
50g melted butter

250g cream cheese
60g sugar
200g-250g mango puree
1 tbsp gelatine
3 tbsp boiling water
200ml whipping cream
1 mango (cubed, can add more if you like)

Mango jelly topping:
1 mango, sliced (or cut in whatever shapes you want)
50g mango jelly powder (I used orange cause supermarket was out of mango)
2 tsp gelatine
1/4 cup boiling water
1/4 cup water


1. Line your tin base and sides with baking paper. Preheat oven to 150 C.

2. Combine cake base ingredients and press firmly on to base of cake pan. Bake for 5 mins in 150 C oven. Set aside to cool, chill for 10 mins.

3. Whip whipping cream until about 70% stiff or mousse like, keep chilled for later use.

4. Cream the cream cheese and sugar together until light, smooth and creamy.

5. Dissolve gelatine powder in the 3 tbsp boiling water. Stir to cool it down, but don’t leave it alone or it may set.

6. Blend the warm gelatine solution into mango puree.

7. Stir mango puree mixture into cheese mixture, mix until there are no streaks of mango. Fold in the whipped cream, again ensuring no white streaks are left. Stir in the cubed mango pieces.

8. Pour cheese mixture onto cake base gently and smoothen top. Cill chill for at least an hour, until the filling is set.

9. Prepare the jelly layer: Combine the mango jelly powder with the gelatine. Add in the boiling water whilst stirring, stir until no longer gritty and all powder is dissolved. Then add the water, stirring to cool down the mixture. Set jelly aside to cool, but again, do not let it set.

10. Once the jelly liquid has cooled down, remove the cake from fridge. Arrange mango slices or mango shapes on top of the cake as you like. Gently pour in half of the jelly liquid, ensuring that the whole cake is evenly covered (no filling showing out in places). Return to the fridge and chill for another hour or so, until the jelly is set.

11. Once the jelly has set, remove cake from fridge and pour in remaining jelly liquid. Carefully place into fridge and let it set, preferably overnight to ensure everything is set properly.


March 28, 2008. cheesecakes, fruit, sweet.

One Comment

  1. Blomma replied:

    Super, What a beautiful cheesecake. Bravo pour cette belle réalisation!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback URI

%d bloggers like this: