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–+ servings
Tropical Mango Delight

Tropical Mango Delight

Discover the Tropical Mango Delight a no-bake cheesecake bursting with creamy mango flavor perfect for summer gatherings and special occasions
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Prep Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Servings: 12 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.25 cups crushed graham crackers
  • 0.5 cup unsalted butter, melted and cooled
  • 1 tablespoon sugar
  • 0.5 teaspoon cinnamon
  • 0.75 cup mango puree
  • 5 teaspoons gelatin
  • 0.5 cup cold water
  • 14 oz cream cheese
  • 0.33 cup sour cream
  • 1 teaspoon vanilla extract
  • 1.5 cups heavy cream
  • 0.25 cup sugar
  • 2.5 teaspoons gelatin
  • 0.25 cup water
  • 0.5 cup mango puree
  • 1.5 teaspoons lemon juice

Equipment

  • 9-inch springform pan
  • Electric mixer or stand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Microwave or small saucepan for melting gelatin
  • Spatula

Method
 

  1. Line a 9-inch springform pan with baking paper.
  2. In a bowl, mix crushed graham crackers, melted butter, sugar, and cinnamon until combined.
  3. Press the mixture firmly into the pan to form the crust.
  4. Bloom gelatin by combining it with cold water and letting it sit for 5 minutes.
  5. Beat cream cheese, sugar, sour cream, and vanilla until smooth.
  6. Melt the bloomed gelatin and whisk it into the cream cheese mixture.
  7. Add mango puree and mix until combined.
  8. Whip the heavy cream until stiff peaks form and gently fold into the mixture.
  9. Pour the cheesecake filling over the crust and smooth the top.
  10. Chill in the fridge for about an hour until set.
  11. Bloom another batch of gelatin with water, then melt and mix with mango puree, lemon juice, and sugar.
  12. Pour the mango jelly over the chilled cheesecake layer.
  13. Chill the cheesecake in the fridge for at least two hours until the jelly is firm.

Nutrition

Calories: 350kcalCarbohydrates: 28gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 0.5mg

Notes

Use very cold heavy cream for whipping to achieve the best texture. Be gentle when folding whipped cream into the cheese mixture to keep it airy. For best results, use ripe, fragrant mangoes for the puree. Store the cheesecake in the refrigerator and consume within 4 days, or freeze for longer storage. Optionally, garnish with fresh mango slices or mint for presentation. Enjoy every slice!
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