This no bake Mango Cheesecake is a bright summery dessert made with a mango cream cheesecake filling and luscious mango pulp . It’s made without eggs and without gelatine.
This silky mango cheesecake is perfect for warm days when you want something light, creamy, and refreshing. Like my eggless no bake strawberry cheesecake , no oven is needed, though you can also go the baked route with a classic baked eggless cheesecake .
If you want to bake this recipe, follow the steps from my Instant Pot Eggless Cheesecake .
I love to make the absolute most of mango season. Fresh mangoes, both the puree and chopped, work the best in this recipe but you can definitely make it with tinned or frozen mangoes too.
Other desserts you may like to try during the mango season are: mango mousse and vegan mango coconut loaf cake .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Topping:
Mango pulp – choose the sweetest mangoes possible for this recipe. Indian mango varieties that work well are Alphonso and Kesar but supermarket mangoes are also very good when bought in season. I prefer to make my own fresh but supermarket tinned mango puree works too.
Cheesecake filling:
Cream cheese or mascarpone – either will work. Choose a thick full-fat cream cheese such as Philadelphia.
Double cream – whipped cream makes the filling extra light and airy.
Mango pulp – a little mango pulp is folded into the filling to imbibe extra mango flavour.
Icing sugar – to sweeten and thicken the cheesecake mixture. Regular sugar or caster sugar will release moisture and make the filling runny.
Vanilla extract – optional but vanilla works so well in desserts.
Biscuit base:
Digestive biscuits (use graham crackers if you’re based in the US)
Butter – I use unsalted butter
Recipe Tips & Variations
- I have previously added finely chopped ginger crystals in the filling.
- To make this more Indian style, add cardamom powder and/or saffron threads to the filling
Storage
Store mango cheesecakes in the fridge for up to 2 days. Keep the cheesecakes covered with cling film and away from strong smelling foods. Note that the mango puree will oxidise and change colour so it is best served the day it is made.
I do not recommend freezing cheesecakes as the textures will change upon thawing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Mango Cheesecake
Ingredients
- 1 cup mango pulp mango puree
- 165 grams cream cheese
- 150 millilitres double cream
- 2 tablespoon icing sugar
- 8 digestive biscuits or graham crackers
- 1 tablespoon unsalted butter melted
Instructions
- Crush digestive biscuits in a food processor until you achieve fine crumbs.
- Pour in the melted butter and mix well. Divide equally and spoon the biscuit mixture into individual cups or jars. Press down gently with a spoon to level. Set aside.
- Whisk double cream in a bowl until you achieve soft peaks. Set aside.
- In a separate bowl, whisk the cream cheese until smooth and lump free. Mix in half a cup of mango pulp.
- Sieve in icing sugar and whisk gently until smooth.
- Gently fold the cream into the cheesecake.
- Spoon the cheesecake filling on top of the biscuit layer.
- Top each cheesecake with the rest of the mango pulp.
- Add optional garnishes such as mint leaves, chopped fruit, or whipped cream.
- Allow to chill for 1 hour before serving.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in January 2010.
Mango Cheesecake
Ingredients
- 1 cup mango pulp mango puree
- 165 grams cream cheese
- 150 millilitres double cream
- 2 tablespoon icing sugar
- 8 digestive biscuits or graham crackers
- 1 tablespoon unsalted butter melted
Instructions
- Crush digestive biscuits in a food processor until you achieve fine crumbs.
- Pour in the melted butter and mix well. Divide equally and spoon the biscuit mixture into individual cups or jars. Press down gently with a spoon to level. Set aside.
- Whisk double cream in a bowl until you achieve soft peaks. Set aside.
- In a separate bowl, whisk the cream cheese until smooth and lump free. Mix in half a cup of mango pulp.
- Sieve in icing sugar and whisk gently until smooth.
- Gently fold the cream into the cheesecake.
- Spoon the cheesecake filling on top of the biscuit layer.
- Top each cheesecake with the rest of the mango pulp.
- Add optional garnishes such as mint leaves, chopped fruit, or whipped cream.
- Allow to chill for 1 hour before serving.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Palak Puri is a delicious deep fried bread with a vibrant green colour. Fresh spinach and green chillies are blended to a puree then used to bind the puri dough.
Blending spinach, or palak, is a brilliant way to inject flavour and vibrant colour into Indian flatbreads like spinach roti and palak paneer paratha .
All you need to do is crush blanched spinach, green chillies and ginger to make a smooth puree and use this to bind the dough. They make a fantastic savoury alternative to regular poori .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Spinach – you can use baby spinach or palak which can be found in Indian grocery stores. Frozen spianch works too.
Whole wheat flour – or chapatti atta.
Carom seeds – ajwain seeds which lend a delicious flavour to the poori. These are optional.
Green chillies and ginger – fresh is best here.
Oil – to be added to the dough and for deep-frying. I recommend a light oil such as sunflower oil.
Recipe Tips
- Too much spinach puree will cause the dough to feel quite heavy and you may notice your puri does not puff.
- The dough should not be as stiff as regular poori dough but not as loose as roti. Aim somewhere in between.
- Make sure to roll out thin puri to allow them to puff.
- Heat the oil on medium heat – too low and the puri will not puff, too high and they will burn fast.
Serving Suggestion
Serve palak puri the same way you would serve plain poori with savoury dishes.
My recommendations are with a curry such as aloo tamatar ki sabji , aloo matar , Gujarati bateta nu shaak or chana bateta .
It’s also delicious with sukhi bhaji .
If you want to enjoy the flavours just as they are then have them hot with masala chai or Indian ginger tea .
Yogurt, cucumber raita or a pickle such as keri no chundo or aam ki launji would go great.
Storage
They are best eaten immediately after cooking. Store leftover poori in an airtight container.
You can prepare the poori dough for 1-2 hours before frying.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Palak Puri
Equipment
- Blender
- Slotted spoon
Ingredients
- 2 cups whole wheat flour
- 2 cups spinach
- 2 green chilli
- 1 inch ginger
- ¼ teaspoon carom seeds optional
- ¼ teaspoon salt
- 1 tablespoon oil plus extra for deep frying
Instructions
- To blanch the spinach, first heat water in a pan and bring to a boil. Switch off the heat and add the spinach leaves. Allow the spinach to blanch for a minute then drain.
- Add the blanched spinach, green chillies and ginger to a blender and crush until you get a fine puree. Ensure there are no lumps.
- In a large bowl, add the flour, salt, carom seeds. Add the spinach puree bit by bit and combine to make a semi stiff dough. Add extra water if required.
- Knead for a minute then cover with a clean kitchen towel. Set aside to rest for 10 minutes. Once rested, knead again.
- Heat oil in heavy bottom kadai or wok.
- Divide the dough into small lime size equal balls. Lightly oil the surface of your rolling board and each dough ball into a thin round puri.
- Carefully slip the puri into the hot oil and you will see it begin to rise. Flip the puri gently and allow to cook on the other side. Remove with your slotted spoon.
- Complete with the remaining puri dough.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in April 2012.
