Looking for a summer dessert to make at home? It doesn’t get better than our recipe for mango cheesecake.
The tropical flavour of the mangoes combines with the light and creamy cheesecake to create an irresistible dessert. Your kids, friends and spouse are sure to love this treat on a hot day.
For best results, make this cheesecake using fresh mangoes. The sweeter the mango, the tastier the cheesecake!
Plus, if your loved ones don’t consume egg, we’ve got you. Thanks to the eggless cheesecake mix by The Cheesecake, you don’t even have to make the cheesecake from scratch. So just enjoy the process and dig in!
Prep time – 10 minutes | Cooking time – 90 minutes | Resting time – Overnight
5 – 8
The Eggless Cheesecake Mix by The Cheesecake (Includes Crust) – 350 grams
350 ml (approximately 1.5 cups) Cold Milk
1 fresh mango
Yep, that’s all!
Preheat the oven to 325 degrees F.
Then, line a 5-inches-wide flat round pan with baking paper.
Open our packet of Crust and spread it at the base of the pan. Press the crust down evenly. Next, let the crust bake for 15 minutes till golden-brown.
While the crust bakes, let’s move on to the cheesecake mixture. Open the packet of our cheesecake powder in a bowl and mix it with cold milk. Once the mixture is creamy and thick, pour it over the baked crust.
Now, let the cheesecake bake for an hour and 10 minutes. Bake till the outside is set, but the center is still a bit loose.
Let the cheesecake cool for 20 minutes at room temperature. Next, remove it from the pan and let it cool on the rack. Then, cover the cheesecake and let it rest in the fridge overnight.
Before serving, slice the mango into wedges. Decorate the cake with the mango or any other fruit like we did, and voila! You’re all done. To keep the final dessert light and fresh, avoid turning the mangoes into a mango cream or frosting. Enjoy!
There you go! A super recipe for Mango Cheesecake that cuts a picture of perfection.
Best for this season.
Let us know what do you think.