Home-baked Cheesecake Challenge – Flavour # 28 Mango Cheesecake


Another fruit in season…Mango! Surprisingly the mango  cheesecake I did was a hit and I love it too! So Yummy, One thing good, I only did a mini version, If it was the original size, I am sure, my tummy was jumping with joy 🙂

Mango Mini Cheesecake

Mango Mini Cheesecake

Flavour No. 28 – Mango Mini Cheesecake



12 pieces Digestive Cookies crushed

1/2 cup almond meal

6 pieces dates

2 tbsp butter melted

Cheesecake Filling:

1 300 g Philadelphia cream cheese

1 cup Mango Puree

1 cup Thick cream

1 tsp vanilla powder

2 eggs

3/4 cup sugar

Mango Puree:

1 big mango

1/2 cup mango juice

1/2 cup brown sugar

1 tsp cornstarch


fresh mango sliced and cut according to your liking

fresh mint leaves


Pre heat oven, Gas mark # 3

Mix crushed biscuits with almond meal,sugar,dates and butter. Pressed it into the baking pan. I used a glass to get a uniform thickness on the sides. Set it aside.

Mix the cream cheese with sugar,vanilla and add egg one at a time. Beat at medium speed,add thick cream and mango puree. Pour into the prepared baking pan. Tap it slowly to remove air bubbles.

Bake for 1 hour, slightly open the door for another 30 minutes before turning off the oven. Let it cool for another 30 minutes inside the oven and another 30 minutes outside. Refrigerate for 4 hours or overnight before topping it with mango puree and real fruits (optional).

Mango Puree – mix all ingredients and let it boil, reduce the heat and simmer for another 10 minutes or until it thickens to your liking.

Serving Suggestions:

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top with fresh mango puree

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Slice into small pieces and top with real mango fruit.

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with dates at the bottom and top with mango puree and fresh strawberry.



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box it as a gift to your sweet friends 🙂





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