Mango cheesecake is a no-bake dessert with a biscuit base, a smooth cream cheese layer and ripe Alphonso mango pulp. This mango cheesecake recipe shows how to set it firmly, layer it neatly and keep it chilled until it is ready to serve.
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What mango cheesecake is
A mango cheesecake is a chilled dessert made with a biscuit base, a cream cheese filling and ripe mango. Unlike a baked cheesecake, the no-bake version sets in the fridge, so you do not need an oven. The filling is light, sweet and tangy, and the mango gives it a bright colour and a fruity finish that works well for summer gatherings.
The Alphonso is the fruit we would choose for this dessert. Its pulp is rich and creamy, and Wikipedia describes it as non-fibrous, so it blends into the cream cheese without stringy threads. The result is a smooth slice with a clear mango flavour.
Choosing the mango pulp for cheesecake
Use fully ripe Alphonso, sweet and fragrant at the stalk end. Under-ripe fruit gives a sharp, pale filling that does not match the cream. Peel and blend the fruit smooth, and measure the pulp by the cup. A slightly thick pulp is better than a watery one, because extra liquid can loosen the set.
- Fresh Alphonso: about two ripe fruit make a cup of pulp. Blend and chill before folding in.
- Alphonso Mango Pulp Tin: ready to use, and available all year, so the cheesecake is not tied to the fruit season.
- Topping: keep a little pulp back to spoon over the top just before serving, so the colour stays bright.
Pulp that has been left to stand can separate, with a thin layer of water on top. Stir it well before you measure, and pour off any watery layer rather than adding it to the filling.
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Mango cheesecake recipe, step by step
This recipe makes one 7-inch cheesecake, enough for eight slices. The hands-on time is about 30 minutes, and the rest is chilling. Make it the day before you need it, so it has time to set firmly.
Ingredients
- 150 g digestive biscuits, finely crushed
- 60 g butter, melted
- 250 g cream cheese, softened
- 1/3 cup (about 100 g) sweetened condensed milk
- 1 cup (250 ml) whipping cream, chilled
- 1 tsp powdered gelatin dissolved in 2 tbsp warm water and cooled
- 3/4 cup Alphonso mango pulp, chilled, plus extra to serve
Method
- Mix the crushed biscuits with the melted butter and press firmly into the base of a 7-inch tin. Chill for 20 minutes.
- Beat the cream cheese and condensed milk together until completely smooth.
- Whip the cream to soft peaks, then fold it gently into the cream cheese mixture.
- Stir the cooled gelatin solution into the mixture, and fold in 3/4 cup of mango pulp.
- Pour the filling over the chilled base and smooth the top with a spatula.
- Chill for at least 6 hours, until firm. Spoon the remaining pulp over the top just before serving.
Dissolve the gelatin according to the packet, then cool it until it is just warm. If it is hot when you add it, the cream cheese can go lumpy. If it cools too far and sets, warm it gently for a few seconds.
Setting, texture and getting clean slices
The biscuit base needs firm pressing. Use the back of a spoon or a flat-bottomed glass, and press the crumbs into the corners as well as the centre. A base that is firm before the filling goes in is much less likely to crack when you cut the slices.
A no-bake cheesecake sets in the fridge, and it needs time. Six hours is the minimum, and overnight gives the firmest slice. Keep the tin level while it chills, so the base and filling set evenly. To serve, run a thin knife around the edge of the tin, release the ring and slice with a knife wiped clean between cuts.
If the filling is too soft after chilling, return it to the fridge for another two hours before you cut it. If you want an even firmer set, use the gelatin amount in the recipe rather than leaving it out, because cream cheese alone can be soft in a warm kitchen.
Mango cheesecake is rich. Serve a thin slice with a spoon of extra pulp on top, and keep the rest of the cake covered in the fridge until it is needed.
Serving, storage and buying the fruit
The filling works best when the cream cheese is fully softened before you beat it. Cold cream cheese leaves small lumps that stay in the finished slice, so take it out of the fridge at least an hour before you start. A smooth base is the difference between a neat cake and a grainy one.
Keep the cheesecake covered in the fridge and eat it within two days. Cut only the slices you need, so the rest of the cake stays firm. Do not leave it out for long on a warm table, because dairy desserts spoil quickly in heat.
We sell Ratnagiri and Devgad Alphonso by the dozen, and the Alphonso Mango Pulp Tin in 850 g and 3.1 kg sizes. The fruit is sourced across 55 villages of the Ratnagiri and Devgad belt on the Konkan coast, and we hold the GI Authorised User certificate AU/5974/GI/139/260 (GI No. 139) for the Alphonso we sell. We do not use carbide. Our Alphonso mangoes are ripened naturally on hay beds. Calcium carbide is prohibited for ripening fruit in India under Regulation 2.3.5 of the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011, and we are an FSSAI-licensed seller.
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People also ask
How do you make mango cheesecake without an oven?
Crush digestive biscuits with melted butter and press them into a tin. Beat cream cheese with condensed milk, fold in whipped cream and cooled gelatin, then add three-quarters of a cup of ripe Alphonso mango pulp. Pour over the base, chill for at least six hours and top with more pulp.
How long does mango cheesecake keep in the fridge?
A no-bake mango cheesecake keeps covered in the fridge for about two days. Store it in an airtight container and cut only the slices you need. Do not leave it at room temperature for long, because dairy desserts spoil quickly in warm weather.
Can I use Alphonso mango pulp in cheesecake?
Yes. Ripe Alphonso pulp is rich and smooth, which suits a cream cheese filling. Chill the pulp before folding it in, and measure it by the cup. A tin of Alphonso Mango Pulp is available all year, so you can make this dessert whenever you need it.
Does a no-bake cheesecake set without gelatin?
It can set in the fridge without gelatin, because the cream and cream cheese firm up when chilled. The slice will be softer, though, and may not hold a clean edge. Gelatin gives a firmer cut, which is why this recipe includes a small amount.
Related searches
- Hapus ice cream recipe
- Mango basundi recipe
- Mango falooda recipe
- Buy Alphonso mango pulp tin online
- Buy Ratnagiri Alphonso mango online
- Alphonso mango season dates
Sources and further reading
- Wikipedia, Alphonso mango.
- Wikipedia, Mango.
Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.
How our mangoes are grown and ripened
Naturally grown. Naturally ripened. Checked with science. AlphonsoMango.in fruit comes from family orchards and 120+ partner farmers in 80+ villages along the Konkan coast, each near the sea or an estuary.
- Naturally grown, not certified organic: our farming SOP allows no synthetic fertiliser and no chemical pesticide. Farmers use farm-made inputs such as jeevamrutha, panchagavya and neem extract.
- Hand harvested before dawn: picked with a Nutan pole; trees are never shaken.
- Checked twice: 15 to 20% of fruit is rejected at the orchard and a further 18 to 20% after ripening.
- Naturally ripened on hay beds: no calcium carbide, ever, and no ethylene gas added.
- Residue-tested: by an independent NABL lab, within Codex limits.
Read the full details on our Brand Facts and Our Farmers pages.
