Instructions
- 1
Crush coconut biscuits with butter. Press into springform pan. Refrigerate 30 minutes.
- 2
Bloom 4 gelatin sheets in cold water. Warm 100ml mango puree, dissolve gelatin.
- 3
Beat cream cheese with powdered sugar until smooth. Mix in mango-gelatin mixture and remaining mango puree.
- 4
Whip cream to stiff peaks. Fold into mango cream cheese in three additions.
- 5
Pour over crust. Smooth top. Refrigerate 4 hours until set.
- 6
Mango jelly: bloom 2 gelatin sheets. Warm 150ml mango puree with lime juice, dissolve gelatin. Cool to room temp.
- 7
Pour jelly over set cheesecake. Refrigerate 2 more hours until jelly is firm.
- 8
Arrange fresh mango slices and mint just before serving.
Baker's Tip
The mango jelly topping must go onto a fully set cheesecake — if the filling is still soft the jelly layer will mix into it. Test by pressing the center gently — it should feel firm before adding the jelly layer.
Frequently Asked Questions
Can I use frozen mango pulp?
Yes — frozen mango pulp is often more intense and sweeter than fresh, especially out of season. Thaw completely and blend smooth. Alphonso mango pulp available in Indian grocery stores is exceptional for this recipe.
Do I have to use gelatin or is there a vegetarian alternative?
Agar agar works as a vegetarian substitute. Use half the amount of agar agar compared to gelatin sheets. Bloom in cold water then boil to dissolve — it sets firmer and faster than gelatin but does not have the same melt-on-the-tongue quality.
My cheesecake has a grainy texture, what went wrong?
The cream cheese was too cold when mixed, leaving unmixed lumps. Always use fully room-temperature cream cheese. If lumpy, pass the filling through a fine mesh sieve before folding in the whipped cream.
How do I get neat mango slices for the topping?
Use a ripe but firm mango. Score the flesh with a sharp knife without piercing the skin, then push the skin inside-out to fan the pieces. Run the knife close to the skin to remove clean slices. Brush with a little lime juice to prevent browning.
About This Recipe
A vibrant no-bake mango cheesecake with a coconut biscuit crust, silky mango cream filling and a fresh mango jelly topping that glistens like liquid gold. Bright tropical flavors in a creamy, dreamy cheesecake.
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