Monday, May 6, 2013

Mango Cheesecake

The only thing I like about summer is mangoes. I am sure many would agree with me.  I have been waiting for quite sometime to lay my hands on Banganapalli mangoes (Mangoes from Banganapalli in Andhra Pradesh) to make mango cheesecake. 
Mango cheesecake is a dessert made with a biscuit base and rich flavored cream cheese topping. This recipe has been adapted from  Edible Garden. Usually graham crackers are used as the base for cheese cake. This can be substituted by digestive biscuits or anyother sweet biscuit. I have used marie biscuits for my recipe.
I have made this a low fat dessert by using Strained Yogurt/Greek yogurt instead of cream cheese. And no...this has not compromised the taste of the cheesecake. Do try it and let me know your thoughts!!!

Mango Cheesecake


Mango Puree,1.5 cups
Strained Yogurt/Greek Yogurt, 125 grams
Cream, 85 grams (i used low fat cream)
Sugar, 3-4 tbspns
Gelatin, 1/2 tbspn
Digestive Biscuits, Approx. 20
Unsalted butter, 3 tbspns

Crush the biscuits in a food processor. Rub melted butter into the biscuits till it is moist and crumbly. Grease a 9 inch tray with butter and press the biscuit mixture onto the base of the tray. 
Beat the strained yogurt and sugar well. Add the cream and mix well. Make a puree of the mangoes. Add gelatin to warm water and stir till it dissolves. Add this to the mango puree.  Fold in the strained yogurt to the mango puree mixture. Pour this over the biscuit base and refrigerate for 3-4 hours. Spoon the mango coulis (scroll down for the recipe) on top of the cheesecake and serve cold!

Note (June 3, 2013)
The second time i made cheesecake i used half litre of milk to make strained yogurt. I got approx. 180 grams of strained yogurt. So i altered the recipe a bit and increased the quantity of strained yogurt to 180 grams and reduced the quantity of cream to 30 grams. The output was as good as the earlier version!!
I added a third layer of mango glaze/mango coulis on top of the mango puree mixture. The mango coulis gave a nice tangy taste to the cheesecake. I got the recipe for the mango glaze from Divine Taste.

Mango Coulis 


Mango, 1/2 cup (chopped/quartered)
Sugar, 2 tbspns
Water, 2 tbspns              
Lime juice, 1 tbspn


Add the mangoes, sugar,water and the lime juice to a pan and cook it on low flame for approx 5-7 minutes till the mangoes start losing shape. Blend this mixture and its ready to serve/use.


  1. Replies
    1. Thanks n please try making tasted yumm!!!

  2. Looks great Asha. I love this season when there are so mangoes you have to be creative with using them up. Just made a batch of mango fool myself yesterday.

    1. Thanks Mallika..Ive also been experimenting dishes with mangoes almost every other day

  3. Looks great. I haven't tried cheesecakes yet! I am just tired of hunting for a spring form pan. Was just wondering if it was possible using a tart pan all this time. I'm so glad it came out good for you in a tart pan :) I could try this next season may be. :)

    1. Thanks Pratiba..Btw you have a lovely blog and the photographs are awesome :)

  4. Thanks for sharing such a yummy post regarding mangoes. Unfortunately many people in the

    Pakistan do not afford to have them.
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