- Dish type
- Cakes with fruit
- Mango cake
This is a tropical take on the classic cheesecake. Make sure that you use firm mangoes in this recipe.
48 people made this
- 450g cream cheese, softened
- 150g caster sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 digestive biscuit base, unbaked
- 300ml mango juice, such as Rubicon
- 5 tablespoons caster sugar
- 2 tablespoons cornflour
- 325g ripe mangoes, peeled, pitted and diced
MethodPrep:45min ›Cook:30min ›Extra time:3hr chilling › Ready in:4hr15min
- Preheat oven to 180 C / Gas 4.
- In a medium bowl, mix 150g of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the digestive biscuit base and smooth over the top.
- Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.
- While the cheesecake is baking, pour 250ml of the mango juice and 5 tablespoons sugar into a saucepan; bring to the boil over medium-high heat, dissolving the sugar. Dissolve the cornflour in the remaining mango juice and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Reviews & ratingsAverage global rating:(31)
Reviews in English (28)
I loved this recipe! I made a biscuit base from gluten-free ginger nuts and used 2 tins of mangos (without the sickly syrup); pureed one for the sauce (couldn't get the juice) and served with passionfruit. Dinner party success! Will definitely make this again, will try quark (very low fat soft cheese) to reduce calories ... Yum.-05 Oct 2014
Looking at the reviews beforehand I suppose would have been wise, but you shouldn't have to consult reviews in a published recipe, in my opinion, to avert disaster. The crust, okay, so you can't go wrong if you buy one. I chose to make my own - just as easy, probably cheaper, and tastes better and fresher: 1-1/4 c. graham cracker crumbs, 5 T. melted butter, 2 T. sugar - in a 9" springform pan. The cheesecake filling is standard - can't go wrong there either. But the topping... what a watery mess. Either reduce the nectar, probably by half, or increase the cornstarch, probably by double. If you don't you'll end up having to do what I did and have to struggle to fix this after the fact. Also, I don't undertstand the reason for tossing the boiling hot juice with the fresh mango - -unless you're trying to cook the mango (not). Once done, this is very good as well as pretty - four stars for sure. On its own, prepared as the recipe directs? - a store bought crust with a basic cheesecake filling topped with chopped mangoes suspended in juice. And, given what you'd end up with, three stars is generous, two stars is more accurate, but I don't want to discourage anyone from trying this recipe with some important modifications.-23 Jun 2010
Can I give this one another star? It really is an awesome and easy cheesecake. The mango topping is to die for and so easy to make! Don't be afraid to work with fresh mangoes even if you're not accustomed to them. The fresh ones really beat canned ones anyday. I usually buy desserts but saw this recipe and decided to try it. It was easy and got rave reviews from my family and friends. Now I have to make mango cheesecake at least once a month or I start hearing alot of complaining about how I never make mango cheesecake anymore! Thanks TNARINESINGH. You rock!-10 Jun 2008