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Home  ?  Recipes  ?  Desserts  ?  Chilled Mango Cheesecake

Chilled Mango Cheesecake

Recipe By : Niru Gupta
Type: Desserts Serving: 15-20


  • Base:
  • Biscuits (Digestive, Arrowroot or Ginger) 20 (125 g)
  • Butter ¼ cup (60 g)
  • Sugar, powdered 1 tbsp
  • Filling:
  • Mango pulp 1 cup (240 g)
  • Sugar 1 cups (240g)
  • Pinch of salt
  • Egg yolks 4
  • Gelatin 3 tbsp. (24 g)
  • Cream, chilled 2 cups (480 g)
  • Mascapone Cheese 2 cups (500 g) OR
  • Hung curd/yogurt (dahi) 2 cups (made from about 1 kg)
  • Mango slices for decoration
  • A 10” spring form/loose based cake tin lined with butter paper


  • Powder the biscuits by crushing them between two sheets of butter paper, with a rolling pin. Alternately you could use the food processor.
  • Heat the butter to melt, add the biscuits and mix well. Shut off the heat and add the sugar.

  • Line the base of the cake tin evenly with the biscuit mixture, patting with a rounded spoon or small bowl. Pat to flatten and make it firm. Leave to cool.

  • Sprinkle the gelatine in the ½ cup water and let it soak. Place into a double boiler or a smaller container which can be placed in a bigger container containing water – the mango pulp, sugar, salt, and the yolks and cook over low heat till well mixed and slightly thickened. This is the `custard’.

  • When the custard is warm, add the soaked gelatin mixture and continue stirring till it reaches a coating consistency. Remove from heat and leave to cool till the custard is partially set.

  • Whip cream till thick and when the custard is ready, fold in the mascopone cheese OR curds and then the cream.

  • Transfer the mixture to the cake tin, leveling it smooth and leave to set in the refrigerator for 6-8 hours or overnight.

  • Loosen edges of the cake spring, by passing a blunt knife around it, between cake and sides of pan.

  • Transfer cake to a serving dish. Decorate the mango slices over the top, and and serve chilled.


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Current Rating 3/5 (1 votes)
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