
Mangos And Me
Mangos have a soft spot in my heart. Childhood memories, you might say. When I was a kid, my parents planted several mango trees (among other trees) in our small humble lawn.
My father said they were the "honey mango" type and he was right because they tasted so sweet, like honey. The flesh were so bright orange that it made you feel happy just to see it.
Throughout the years the trees were giving us extremely lots of fruits until it was impossible for us to consume them all. My father started to give them to our neighbours.
My mother even packed boxes of them for me to give to my office mates back then. The mangos were gifts for relatives, whoever that came by the house.
We still have those trees. Until now. For me they're not only some mango trees. They're precious memories that I cherish from both of my late parents.

Canned Mango Or Fresh Mango
Ok so for this recipe in the video I used canned mango. Why?! You'd ask me, right?
Well it was easier? I already had that canned mango in the pantry screaming to be used. So I did, and this mango cheesecake came out great!
But hey, if you don't have canned mango laying around in your pantry (or ran out of it, like I did), then no worries. Just use fresh mangos. Yep, it works great also.
I know because I tested it *wink*! and we re-shoot the photos for it. If you see any difference from the video below, it's because of that, the recipe is the same except I'm using fresh mangos.
Ok, so you'd need around 2 mangos. Just peel them, take out the flesh and blitz them into very fine puree. That's all. Easy, right?

Tips On How To Get it Right
This is a very simple straight forward recipe, if you'd ask me. Having said that, down below I've listed some tips that I think you should know of would find them useful so that you can easily get this cheesecake right.
We don't want to be wasting all the ingredients away now, do we?
Mango - use canned or ripe sweet fresh mango.
Cream cheese - Use full fat cream cheese. Don't use light one, else your cheesecake won't set properly.
Ingredients temperature - Make sure you use the ingredients at the temperature mentioned in the recipe. For example, cream cheese at room temperature. This makes the whisking easier and smoother when mixing it with other ingredients.
White chocolate - Don't skip this as it's what give the sweetness to your cheesecake, and it also helps setting it.
Chilling - Chill your cheesecake in the fridge, at the coldest part. I'd recommend you chilling it for min 8 hours for it to properly set.
Substitute for gelatine powder - You can use sheet gelatine or agar-agar powder, whichever you prefer. Just refer to your packet instruction and use the amount that sets 500 ml liquid.
Incorporating whipping cream - In the video below I added the whipping cream after fluffing up the cream cheese, and mixing everything just until it gets slightly thicker. If you get grainy texture it means that you over mixed it.
If you're not comfortable of using that method, just whip the whipping cream separately and add it as the last ingredient, mix everything together by gently folding it with a spatula.

Hungry For More No-Bake Cheesecakes?
Check these out:
- Raspberry cheesecake
- Chocolate cheesecake
- Lemon cheesecake
- Tiramisu cheesecake
- Peanut butter & chocolate cheesecake
Recipe Video

No-Bake Mango Cheesecake
Ingredients
The Base
- 1 ⅓ cup digestive biscuits (130 g)
- 3 tbsp unsalted butter plus 1 tbsp more, (50 g)
The Filling
- 10.5 oz full fat cream cheese (300 g)
- ⅔ cup whipping cream (150 ml)
- 10.5 oz white chocolate (250 g)
- 1 ½ cup canned mango pulp , for cheesecake (375 ml)
- 2 tbsp lemon juice
- 1 tbsp gelatin powder (10 g), use any type or amount that sets 500 ml
- ¼ cup water (60 ml)
The Topping
- ¼ cup canned mango pulp , for decoration (60 ml)
Instructions
The Base
- Crush the digestive biscuits into fine crumbs. Pour into a bowl and add in melted butter. Mix well and pour into a 7 inch springform pan. Press the crumbs to the base. Chill in the fridge for 30 minutes.
The Filling
- In a bowl, add in cream cheese and whisk until fluffy. Add in whipping cream and mix until the mixture is a bit thicker. Do not over mix to avoid the cream from splitting.
- Melt the white chocolate in microwave or double boiler. Add into the cream cheese mixture and immediately mix all together to avoid the white chocolate seizing up. Add in mango pulp and mix to combine. Add in lemon juice and mix all together. Set aside.
- In a bowl add in water and powdered gelatine. Let it bloom for 5 minutes and heat in microwave or double boiler until the gelatine is dissolved. Add some cheesecake mixture into the dissolved gelatine and mix to combine. This is to temper it so it's easier to mix later.
- Add tempered gelatine into cheesecake mixture. Immediately mix all together to combine. Pour into previously chilled base. Hit the pan against the work surface a few times to release air bubbles.
The Topping
- Spoon mango pulp randomly on top. Using a stick, make a swirls all around. Chill in the fridge overnight to let it set (minimum 8 hours in the coldest part of the fridge). Ready to serve.
How Transfer To Serving Plate
- It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
- Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
- Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
- Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.
How To Serve
- Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
Notes
- Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
- Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
- Use unsalted butter.
I have made this so many times. It is always a treat and a crowd pleaser!
Right? It always is! Thank you Nirusha!
Wondering if I could use:
What can I use INSTEAD of white chocolate (Nestle Milkmaid Condensed Milk?)
the cream from the milk at home INSTEAD of full fat cream cheese (we collect cream from the freshly boiled milk everyday into a big bowl, and keep it in the fridge. Have a bowl of 2 weeks of milk cream now)
a regular mixer (food blender) INSTEAD of a hand-whisker like you have used
Thanks so much,
I would not recommend you changing white chocolate for condensed milk and cream cheese for cream. They are very different products and I don't think the cake will set properly.
Thanks Bea. Will try to hunt for the right ingredients then
Do you think in your other no bake chocolate cheesecake recipes - could substitute the choc bars with cocoa? (finding it hard to find choc bars in Indian shops). I understand the fat in the bars helps set the cake in the fridge. So would adding more butter with cocoa help?
Hi Bea! I’m a big fan of your cheesecake recipes! I’ve made this mango cheesecake a while ago but I want to ask, how long is it good for in the fridge if I was to make it in advance for more than 8 hours?
Hi Gretchen, it is best consumed within 2 to 3 days. Hope this helps and thanks for the support!
First attempt sooooo happy
That's awesome! Thanks Jean!
Hi Bea, just wondering as ive made this cheesecake and it came out perfectly, can I use other fruit too for example strawberry or raspberry? Would i still use the same recipe but use another fruit instead of mango and it would come out the same. Many thanks
Hi Jean! I already have recipes for them, so no worries. Here's the strawberry cheesecake and here's the raspberry cheesecake. Do check them out and let me know if you made any. Thank you!
Thank you
I I made this cake exactly what it said on the recipe and it’s not set I’m really disappointed as I’ve made it for my daughters birthday!!
Hi Melanie, sorry to hear that you're having difficulties with this recipe. If you haven't changed/substituted any ingredients except for the vegan gelatine then that must have been the issue. I haven't tried using it so I don't know the method of using it nor the amount it requires to set a cheesecake like this. The gelatine used in this cheesecake, if following the recipe and used correctly, without ingredients changes/substitutions, is enough to set it. Other readers have used agar-agar instead with no problem. Hope the explanation helps in a way.
Hi...I have made it !! And it turned so delicious !!!
I used Agar Agar instead of Gelatin. Thank you so much for this wonderful recipe. I would like to share my cake photos. How can I send you ?
Hi Sairama, I'm happy you liked it! You can tag me in your Instagram photo, I would love to see 🙂
Hi Bea, thank you for your sharing, and I m having lots of fun and feel great making the mango cheese cake.
But somehow, my cheese cake no t properly set. (after o e night in fridge)... I wonder..
May be u let me know why?
Hi! If you didn't change/substitute any of the ingredients then I'd say it has to be something with the gelatine that you use. Maybe it wasn't properly bloomed, that's why the cheesecake is not setting properly. Hope you give it another try! 🙂
What is digestive biscuit or can you substitute something else
You can read my post about digestive biscuits here. You can use graham crackers instead, no problem at all.
Hi
Can i use the same amount of ingredients for an 8inch pan?
Also can you tell me the amount of gelatin in teaspoon
Yes you can. It's 3 teaspoon. Hope it helps 🙂
Hi, Bea. Thanks a lot for your recipe. I've just made this mango cake with my husband. We follow your recipe, it's so clear and easy. We'll have this for tonight's dessert. Hope it will come out good.
We are from Hong Kong,
Love
Helen & Jackal
DELICIOUS!! and easy to make. I have made this mango cheesecake twice and all my friends love it!!
Thank you Bea.
Can i put this in a jar?
Yes, you can 😊.
Love it.
Hi,
I made this recipe. It wasn’t too sweet which was great! However, I used agar and it became lumpy in the cake resulting in a grainy texture. I think I’ll skip agar altogether next time. Overall good recipe!
Seems yummy...will definitely try this recipe
Hi, I love your recipe and it tastes truly amazing but I’ve refrigerated it for more than 8 hours and it still hasn’t hardened. Is there anything I could do to make it harden?
Hi Vanessa! Sorry to hear that. Since all fridges are different in chilling strength, it seems that yours needs more time. Place it in the coldest part of your fridge. Hope it helps.
Hi Bea may i substitute the white chocolate with condensed milk? If yes, same quantity?
Hi Rona! Unfortunately for this no you can't. Sorry!
Tried it today. Turned out excellent. Thank u so much
More than perfect!
I used agar agar in same quantity, excellent!
Hello El mundo Eats!! I have a quick question...this mango cheesecake calls for a 7 in baking pan....Do I need to double the amount to make it a bit bigger, say for a 24 or a 26??
Liebe grüsse aus Deutschland (Kind regards from Germany)
Hi Evonne! Multiply all ingredients for 1.4 (for 24 cm) and 1.6 (for 26 cm). Hope it helps!
For a 9" springfrom pan would it work if I increased the recipe by 1.5 times? Thanks!
I'd say 1.4 would be enough. Hope it helps 🙂
Hi Bea,
Thanks for the great recipe. It was easy to make and so delicious. I made this a couple of times using fresh mangoes. It's a hit with my family. I'm planning to try your Lemon Cheesecake next. 😄😄
Cheers,
Thet
Oh that's awesome Thet! I hope you'll like it as mush as we do, and thank you for your feedback! Have fun!
Hi - Can we use whipped cream cheese from the tub.
Hello Bea
my name is Bhushan I am from India tried your mango cheesecake yesterday super duper cake Amazing delicious words are not enough to explain but still the best cake ever I tried.
Thanks to you
Hello Bea,
Your recipe sounds and looks amazing! So I'm attempting to make a few changes, so that my loved family member, who is lactose intolerant can enjoy the taste of cheesecake again.
I plan on substituting the mentioned dairy ingredients instead with: margarine for the crust, lactose free cream cheese and whipping cream. However I'm not sure what would be a good substitute for white chocolate, as vegan white chocolate is hard to come by.
Should I omit the white chocolate, if using sweetened mango pulp? Or should I perhaps use sweetened condensed lactose free milk/coconut milk?
oh and P.S. to my earlier comment; set the cake in
freezer. Thank you & cheers
Hello Bea, thank you very much for delish recipe & very clear instructions. I made a few changes: used ginger snaps for the crust, added a bit of cardamom spice, lime zest and small pieces of fresh mango to the filling, made Whipped cream thick to fold it in the filling, had to add a bit more powdered sugar since mango pulp was a bit tart (used organic canned Indian mango pulp) and sliced thin fresh mango slices for decor on the the top edges w/lime zest, small mint leaves, white chocolate curls & light sprinkle of cardamom. Cheers & thank you.
You touches sound amazing Trupti! Thank you for sharing your feedback!
Hey, I made this cheesecake and it tasted great. But, it had a grainy texture, what could be the reason for that?
can i substitute all purpose cream for whipping cream?
Can you use the cupcake pans for this recipe
You'll need the liners to make it easier to take out 🙂
Hi Bea
Greetings from Ireland . I'm going to make this at the weekend but was going to use fresh raspberries - if I liquidise them will they be ok as a pulp? Also if you use a tinned fruit would you drain the syrup of the fruit before liquidising .
Many thanks and appreciate your help
Kathrina
Hi Kathrina! I haven't tried it but I'm guessing why not? And yes, drain the syrup first. Hope that helps 🙂
Can the white chocolate be skipped? What purpose does white chocolate serve in the cake? Substitute, if any?
I made this recipe and it was all good, we are about to wait for it to set later. I put 2 packets of knox gelatin as i want it to be firmer, and i think I will achieve it this time. Tastes good as tried during mixing of filling, thanks for this recipe hope everybody will like it.
Hi my daughter tried this recipe it turned out fine but the mixture was quite runny even after it set. Should she add more gelatin?
Was my first time making a cheesecake and I am very impressed with how it went! This cheesecake set in only a couple hours and tasted super yummy 😋 it wasn’t to sweet which was good. Next time I would just add more mango flavour!
I'm happy to know that you liked it Shazni, thank you!
Hi, thanks for the recipe! Is it possible to remove or replace the white chocolate with something else?
OMG best mango cheesecake!!!
Thanks heaps, was wonder what do you think about replacing mango with banana puree ?
Hi Ele! Banana puree sounds great, haven't tried with it though 😀 . Thank you! XO
hi from malaysia! Your recipe sounds excellent and I'd like to try making it, just wondering is it possible to freeze this? Will it thaw in the fridge alright? Thanks for your generosity
Hi El!
I am impressed with the look of the cake and my family loves white chocolate so i am going to make it for my son’s birthday. Thank you for sharing the recipe! Just wonder if I can mix the whipping cream separately and then fold it in with the rest of the recipe before pouring the whole mixture in the pan, to avoid over mixing of the whipping cream?
Loan Pham.
Thanks for the awesome recipe! My sons birthday is Saturday and I will be making this! Instead of mango, I plan to use guava ☺️
Awesome! Surely he’s going to love it. Thanks for trying the recipe and your support!
Hi
I’m looking to make this recipe next weekend for a family gathering, is it possible to add in some passion fruit to the cheesecake say instead of 1.5 cup mango pulp use 1 cup and 0.5 passion purée? Would this make it too sweet (if you know)..
Thanks
Mala
Hi Mala! I'm sorry I can't say for sure since I haven't tried it. But I'm thinking passion fruit puree isn't much sweeter than mango puree, so it would be fine? Let me know how it goes if you tried it. Thanks!
Hi, Just a thought; to avoid over whipping the cream can it be added after all the other ingredients?
Hi, can I make this without white chocolate. If I want to substitute white chocolate with sugar how much sugar do I add ? Also, for Knox brand gelatin, how much / how many envelopes do I use ? Also the decoration is that done after mango cheesecake is somewhat set? Please let me know. I plan to make it this Friday.
Hi!
I'm hoping to make this for the weekend, I was wondering how far in advance can I make it?
If I make it on Thursday for the party on Saturday afternoon is that alright?
Thanks!
This receipe is a keeper. I made this with agar agar used 10gms with a little more than 1/4th cup water and replaced canned mango with fresh pulp. It was not too sweet and turned out just perfect. Thank you!!!
Hey pavithra.. did you use agar powder or strips? I tried a similar recipe with agar strips and the filling didn't set firm. I used about 5 grams approx. How do you measure agar anyway? Pls let me know
Dear Bea,
Just found your website (and so happy too) while browsing around looking for strawberry no-bake cheesecake.
It looks delicious and not too difficult, and I will definitely try it this weekend.
Anyway, can I use strawberry coulis to decorate the top, as you did in the Mango cheesecake?
I was thinking it might look beautiful too.
Thank you.
Hi Anita! Yes you can use coulis also on top. I agree, it will look beautiful! Hope it helps, thank you!
Hi Bea,
I’m planning on doing the recipe and I was reading the recipe when I noticed that there might be a mistake.
When you microwave the white chocolate :
« I microwaved it at max for 15 minutes, took the bowl out and gave it a good stir. I repeated the process until I saw the white chocolate was totally melted. »
You mean 15 seconds right ?
Hi Fatima, thanks for the heads up, I corrected it already. Yes, it is 15 seconds. 🙂
Absolutely delicious recipe. Made it three times
Have a problem getting white chocolate. Used condensed milk.
It turned out perfect.
Awesome! Thank you and great tip on the condensed milk! 🙂
Hi! I made this Cheesecake yesterday and kept on the fridge overnight it came out perfect and was really very good everybody loved it Bea! It was delicious. The texture was creamy just how we like it! Great recipe, thank you for sharing this recipe.
Hi Jocelyn! Yes they delish, right? And easy! I'm happy to know that you loved them, thank you so much!
Can I make these in cupcake liners so it's easier to serve individually?
I haven't tried it but I don't see why you can't 🙂
Hi... made this recipe yesterday and kept in in fridge overnight. In the morning found it little shaky. Scared to take it out of pan. Does it mean it’s not set properly
Hi Urmil. The cheesecake should set nicely overnight but if you see it's still wobbly then yes leave it longer in the fridge until it sets properly. Hope it helps. Thanks!
I made this cheese cake yesterday to take to a Church event today! I was not disappointed, it was a big hit and absolutely delicious. None left to bring back home with me!
Awesome, I'm happy to know that everybody loved it! Hope you did get to try a slice though 😀 Thank you so much Charlie!
Super nice! And I won the office cheesecake contest with this recipe:) Thanks for sharing!
Oh wow, really? CONGRATS!! I'm so excited to hear that. Thank you!
Hi!
I wanted to know if I replace gelatin with Agar. How much of Agar shall I take?
Hi Aditi, look at your agar agar packet and use the amount that would thicken 1/2 liter. I cannot specifically say the amount because every brand and type is different. Hope it helps.
Hi again,
This week i ve made this mango cheesecake. My husband maybe five times said that it was perfect 😀 As for me, next time i will put a lil bit more gelatin, not 10 gr, but 15. It was ok. but i wanted that strength as yours cheesecake. and wanted to try to keep in a room for an hour to see if it holds the same shape. it was perfect.
My daughter didnt like this cheesecake, but she doesnt like mangos at all. So i think next time i will make for her with raspberrry. i think it also will be tasty.
once again thank you for these wonderful recipes.
next try: straciatella 🙂
Hi Aiste, I've seen your mango cheesecakes and they looked amazing! Yes, feel free to adjust it to your liking, no problem at all. Too bad your daughter didn't like it, oh well what to do 😀 . Raspberry will make into an awesome cheesecake, both the taste and look right? Thank you so much Aiste, hope you'll like the stracciatella cheesecake 😉
hi! I’m planning on making your delicious cheesecake for the first time! I think I’m going to omit the mango, & leave it plain. maybe do a mix berry topping. ☺️
I was wondering if I can make it mini & put it in cupcake liners instead of a springform pan since I do not have one.
much Mahalo from Maui, Hawaii 🌺
Hi Ashley! Maybe you would want to check out my easy mini cheesecakes recipe because they are exactly what you're planning to make. The only thing is, they are baked but honestly, they take just 15 minutes to cook. Let me know how it goes. Thanks!
I made it and absolutely loved it! I would not risk over mixing the whipping cream so i did that separately and just folded it into the mixture - I think one needs to be very experienced to be able to do it together. As for the mango I used half fresh mango which i pureed and some canned one that I pureed. Will definitely make it again!
Awesome, I'm excited to know that! Yes another way is to whip the cream separately, no problem at all. You can also use all fresh mango (puree) if you want, others made it like that and they loved it. Thank you so much Katalin! 🙂
I blended fresh mango instead using canned mango pulp. OMG this cake is brilliant! I was tempted to add pieces of mango also. Next time I will do it. Thanks a lot for sharing your recipe.
I tried your lemon cheesecake and I thought would give this a go also. I'm not disappointed at all. Thumbs up. Thank you.
That's awesome, I'm happy to know that! I see that you're a cheesecake lover (me too! 😉 ). Thanks for the love! 🙂 🙂
Hi!can i use graham cracker as my base ?thanks
Yes you can 🙂
Everybody loved it Bea! It was delicious. The texture was creamy just how we like it! Great recipe, thank you!!!!
We love it too, it's one of my favourite no bake cheesecake. Thank you so much Alise 🙂
The recipe was really good, and people said it looked professional!
But it was also my first time and I didn't know how to take it out of the pan without cracking it... I had to look it up while my people was here and it made me a bit stressed... It would of been nice to have a few instructions.
The remains of my cake also melted by the end of the night... it was a sad mess... what could of happened?
I was just wondering, can I put baking paper on the bottom to make it easier to take out?
Thanks!
Fay
Hi Fay! I'm happy to know that you liked it. All no-bake cheesecake needs to be kept cold, just as sold everywhere in bakeries also. Your cake melted because you had it outside the fridge for a long time. What I always do is I take it out from the fridge just a few minutes before serving. I will put back the uncut cheesecake in the fridge. Maybe you can do like that next time.
Yes, if you want put baking paper on the base to make it easier to take out. I simply use 2 spatula to transfer it to a serving plate and since the cake is small, it won't break.
Thank you so much Faye!
Hello Bea, this recipe is absolutely fantastic. Made two pans and they can out perfect.
I live in the Caribbean and was unable to find canned mango pulp (but there's lots of fresh mangoes at the market 😊), so I used canned peaches instead and puree it. Great tip and substitute for anyone who needs it...
Thanks again!
Hi LaToya! I'm excited to hear that you liked it 🙂 . Yes, using fresh mango is absolutely fine and you can go creative with using other fruits also. Thanks for the love 🙂 ! Have a lovely day!
Hi Bea, I made this recipe yesterday and it was absolutely gorgeous. Really simple to make too and it looks spectacular. I made a mango and passionfruit sauce to go with it and the tartness of the passionfruit was the perfect complement. BTW, I've been living in Malaysia for 17 years and our mango tree, that we grew from seed 10 years ago has given us an abundant harvest this year. My husband has made many varieties of mango pickle (yum!) and we have about a ton of mango puree in the fridge. Thanks for the recipe. I'll definitely make it again 🙂
Hi Helen, it's lovely to hear from you all the way from Malaysia! I'm so excited to hear about your mango tree and mango pickles, I bet the pickles are yummy. Our mango trees back in Malaysia are still giving abundant of fruits until now, and it has been like 20 years since my late parents planted them. So you and your husband are going to have many many years supply of mangoes 😀 . Mango and passionfruit sauce sounds so delicious, great idea Helen. Thank you for leaving your lovely comment 🙂 🙂
Can I freeze the cheesecake??
I would not recommend it as it won't taste the same but you can if you want to. Hope this helps Ruth 🙂
A huge hello from Malaysia! Can I replace the white chocolate chunks with white chocolate chips? Will it affect the taste and texture of the cheesecake?
Hi Yenny! I’ve recently replied, hope you got it. Thank you! 😍
Bea, a huge hello from Malaysia! Just want to know if I can replace the white chocolate chunks with white chocolate chips and melt them? Also, will reducing the amount of the white chocolate compromise anything else (such as texture) apart from the reduction in sweetness? Thank you for your time.
Hi Yenny!! I’m always super excited to meet another fellow Malaysian 😍! And yes you can use white chocolate chips. The white chocolate in this recipe not also contributes to the sweetness but it also helps in setting the cheesecake and gives it that creamy texture. I would not recommend you to reduce it. If you’re worry that it might be too sweet, don’t because it wouldn’t be. I hope you’d give it a try. Thank you for checking out the video and leaving your comment here Yenny! 😍
Hi
Can I use Marie buiscuit in base.
Than you
Hi Alka! I haven't tried it with Marie biscuits but I researched about it and yes it seems that you can. Let me know how it goes when you make it. Hope this helps 🙂
Thank you so much..I will try and definitely let you know.
No problem! Hope it turns out great Alka! 🙂
Is it okay to use mango puree
Hi Jake! Yes it's ok. Just blend it into very fine puree. Hope this helps 🙂
Hi tried this recipe.tastes excellent but the whipped cream in it curdled after I added the mango pulp to it.also I did not add the lemon juice for fear of curdling
Hi Smita! I'm happy to know that you liked the taste. The lemon juice will not make the mixture curdle, it helps to set the cheesecake. The cream got curdled or split because of over mixing. When you add in the cream, just mix until it thickens slightly because more mixings will be needed later. That way, you will avoid it from splitting. Hope this helps. - Bea XX
Thank you soon much.I've tried your cashew biscuits as well and they were excellent too
No problem Smita! And thank you for letting me know that you've tried and loved the cashes biscuits, I appreciate that :).
do you put it in the freezer or just fridge for 12 hours?
Hi Jay, just the fridge.
Very easy and delicious . Will definitely make I again!! thanks for sharing the recipes
Hi Norma! Thank you for letting me know that you've made and liked it! You have a nice day ahead Norma!
Such a delicious cheesecake and many many thanks for the clear instructions! Just made it for this year’s Easter with ‘advocaat’ (a Dutch creamy version of eggnog). Simply recplaced themango and kept everything else the same, Utterly gorgeous!
Hi Astrid! I'm so happy to know that, thank you for letting me know that you like it! I've just googled advocaat and it looks yummy and creamy. Wonderful idea! Happy Easter Astrid!
Hi.. that looks yumm!! am planning to try this..
i’d like to know if this gives a strong white chocolate taste
or is too sweet ?? As white choco is too sweet in general.
I understand there is no other sugar component apart from the mango pulp itself.. so it would be fine ?? 🤔
Also if am using fresh mangoes, which mango would u suggest is the best for this one ? Thank you.
Hi Vijaytha! I'm happy to know that you're planning to make this cheesecake. And nope, it's not going to be too sweet. The white chocolate used in this cheesecake is just nice because there's no other sweetener being added. If you're thinking of using fresh mangoes, try to look for ripe, sweet ones and with less fibre. I hope you'll like it! Thanks Vijaytha!
I'm tried this mango cheesecake but when I take it out from fridge and take it out from springform pan it collapse it seem the gelatin is not enough
Hi! Sorry to hear that. I can assure you the gelatin is enough, as you can see from the video the cheesecake sets beautifully. What type of gelatin did you use? Did you make sure to use the amount that sets half litter?
I would like to make 8 inch and 10 inch cake, and how to convert ? Thanks
Hi Lucy! To convert the recipe for different pan sizes, it is recommended that for each inch of difference you add or subtract 20% of the ingredients amount. In this case, the recipe amounts are for a 7" pan, so for the 8" pan you would need to multiply each ingredient by 1.2, and for the 10" pan multiply each ingredient by 1.6. I hope this helps and it turns out great for you!
I made a 10" yesterday for my party. It was perfect and delicious. Everybody give a 10.
Thank you so much
Hi Lucy! So you've made it! I'm so excited to know that you and everybody else liked it. Thank you for trying the recipe and for letting it know how it went. Have a nice day Lucy!
Hi. been making this recipe in 8” pan and used 1 envelope of knox powdered gelatin in 120ml. was that too much thats why the mango pulp topping sinks? and sometimes when i place it in freezer then after 8 hours I take it out, the cake cant hold the shape after 1hour(I need to deliver it). Did i not mix the cream cheese well?
Hi Jay! Every gelatin has different strength based on the brand and type, they’re not all the same. You need to check at your gelatine packet instructions. I would not recommend the cheesecake to be out from the fridge that long because this is a no-bake cheesecake and it needs the cold. You could try transferring it in a freezer box with a bag of ice in it to keep it cool for the long journey. Hope this helps. - Bea
Nice ! How Can i replace gelatine with Agar Agar?
Hi Anna! You can replace the gelatin with Agar Agar with no problem, just look in the Agar Agar packet information and use the amount that would set 500 ml of liquid. Hope this helps.
Do we use gelatin in the fruit pulp?
Hello, I am planing to make this recipe. I was wondering if I can use gelatin sheets instead of powder (the brand is Dr.Oetker)