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No-Bake Mango Cheesecake

Name: No-Bake Mango Cheesecake
Prep time: 20 min
Ingredients: 1 1/3 cup digestive biscuits ((130 g)); 3 tbsp unsalted butter (plus 1 tbsp more, (50 g)); 10.5 oz full fat cream cheese ((300 g)); 2/3 cup whipping cream ((150 ml)); 10.5 oz white chocolate ((250 g)); 1 1/2 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); 1/4 cup water ((60 ml)); 1/4 cup canned mango pulp (, for decoration (60 ml))

Published: Aug 16, 2017 · 145 Comments · This post may contain affiliate links

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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.

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Recipe Video