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Vineetha Sush

Mango cheese cake


Ultimate cheeese cake for all mango lovers !

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Rate this recipe 3.3/5 (125 Votes)


  • For crust
  • Digestive biscuits - 250 gm
  • Butter - 75 gm
  • For filling
  • Cream cheese - 200 gm ( I used one tub of philadelphia full fat cream cheese)
  • Mango pulp - 1 cup( I used tinned kesar mango pulp)
  • Double cream - 1 cup
  • Sugar - 1/2 cup
  • Gelatin - 10 gm ( 1 sachet )
  • Water - 3-4 tbs
  • For mango glaze
  • Mango pulp - 1/2 cup
  • Gelatin - 5 gm (1/2 of sachet )
  • Hot water - 1/4 cup


servings 8
Level of difficulty Average
Preparation time 30mins
Cooking time 7mins
Cost Average budget


Step 1

Powder digestive biscuits in a mixie/food processor to fine crumbs.

Step 2

Melt butter in a microwave and add melted butter to the biscuit powder and mix well,the biscuit powder will be little moist now.

Step 3

Spread the mixture into a loose bottomed 8 " cake tin and spread evenly. Press them down with a spoon and refrigerate for 1 hour.

Step 4

Allow gelatin to bloom in 3- 4 tbs of water.

Step 5

Meanwhile in a saucepan add double cream and when it is about to boil turn of the flame and add gelatin and mix until its completely dissolved.

Step 6

Add mango puree to cream and mix.

Step 7

In another bowl beat cream cheese and sugar for few seconds or mix well with a spoon.

Step 8

Finally add mango -cream mixture to cream cheese and mix well or beat for few seconds.

Step 9

Pour this over the refrigerated biscuit base and chill again 2 hours.

Step 10

Prepare the mango glaze by dissolving gelatin in hotwater and adding it to mango puree.Pour the mango glaze over the set mango cheese filling and refrigerate for 1 hour or until set.Carefully remove the loose bottom, cut and serve !


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