Baked Mango Cheesecake

Jul 23

Written By Madhuri Aragam

This decadent mango cheesecake is full of flavour and the perfect thing for mango season. Without eggs, gelatin, or cream cheese, this is a low effort recipe and an easy crowd pleaser.

Here in Germany, we have been getting extremely sweet and yummy mangoes all summer. As a result, I have been experimenting by adding mangoes to all sorts of desserts, as you would have put together by the number of mango recipes on this blog! Anyway, that’s how this cheesecake recipe came together. I used hung curd instead of cream cheese, which is really easy to make. If it is more convenient for you, you can use cream cheese instead.

Since mangoes are quite sweet on their own, this recipe doesn’t use any added sugar! This makes an extravagant and refreshing dessert perfect for a hot summer day.

Baked Mango Cheesecake Recipe

Prep Time: 45 minutes
Cooking Time: 30 minutes
Chilling Time: 4-8 hours
Servings: 6-8 servings
Author: Madhuri Aragam

Ingredients

Utensils
3 or 4-inch circular baking dish
1 bowls
blender
spatula

For the sponge:
250gm biscuits of choice
2tbsp melted butter
1 medium sized alphonso mango
3/4 cup condensed milk
1 tbsp kewra water
1/2 tsp saffron
3 tbsp cornstarch
500gms hung curd
whipped cream (optional)

Directions

Break up the biscuits and using a food processor or blender get it to a fine powder.
Add in the melted butter and combine well until the mixture resembles the consistency of wet sand.
Press the biscuit base into a baking dish lined with parchment paper. Make sure to get a thin, even layer of the base. To pack it in densely, you can use the back end of a cup measure or any other flat surface. Place into the fridge to set.
Preheat the oven to 150°C.
Next, add the chopped alphonso mango, condensed milk, kewra water, and saffron to the blender. Make a smooth puree.
Add the cornstarch and blend again. Transfer this mixture into the baking dish with the biscuit base. Use a spatula to smooth out the surface. Gently tap a few times on the counter to release any bubbles.
Bake at 150°C for 30 minutes. When it is out of the oven, it should be slightly jiggly but set on the surface.
Let it cool completely in the dish once out of the oven. Then, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Beat the whipping cream to stiff peaks and add into a piping bag. Decorate the top of the chilled cheesecake with whipped cream and pieces of alphonso mango.
Cut into slices and serve. Enjoy!