Over the last year, I have been testing this no-bake mango cheesecake. After many tries, I have a recipe that’s easy to make and works. And to top that, it’s a show-stopper cheesecake.

This recipe contains white chocolate and double cream, therefore can be considered as a white chocolate mango dessert, a treat.

An easy-to-make white chocolate cheesecake

This no-bake cheesecake takes a little organisation, but there’s no gelatin and no baking. It’s a case of pouring the contents from pots into a bowl and mixing, popping in the fridge to set and there you have it a deliciously creamy cheesecake.

A decidedly wicked cheesecake that’s ready to eat.

Sri Lankan-inspired Alphonso no-bake mango cheesecake

I have used Sri Lankan-inspired flavours to create this no-bake mango cheesecake recipe. The mango and lime are a winning combination and so very Sri Lankan. The lime cuts through the almost too-sweet Alphonso mango.

And cardamom, a feature of so many Sri Lankan recipes, is made for white chocolate.

The flavours are simply special and together, I hope, will be one of the best mango cheesecake recipes you can find!

Where can you buy Alphonso mangoes?

Alphonso mangoes are in season between April and July and are readily available from Indian grocers or online.

If you don’t have Alphonso mangoes you can use Indian or Pakistan mangoes such as Kesar mangoes. You can also use mango pulp which is available in tins.

Want more mango recipes?

Then take a look at my recipe for mango sorbet recipe which is perfect for summer or my mango lassi recipe, perfect for any time of the year!

How to make this no-bake cheesecake, with white chocolate

How to make this no-bake mango cheesecake, with white chocolate

Author: Tooting Mama
Yield: 12 1x
Category: Dessert

Print Recipe

Description

Indulge in this heavenly no-bake mango and white chocolate cheesecake! A luscious, velvety smooth mango-infused cheesecake, perfectly complemented by the richness of white chocolate, lime and cardamom. A tropical paradise for your taste buds!

Ingredients

Scale

200g gingernut biscuits
75g butter
1 Alphonso mango (if out of season any sweet Indian or Pakistani mango is fine (e.g. Kesar)
Zest and juice of one lime
2 cardamom pods crushed and seeds extracted (husks discarded)
300 mls double cream
250g mascarpone cheese
300g white chocolate, and 100g grated for the topping

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Instructions

Break the white chocolate into chunks and put it into a heatproof bowl that will sit snuggly on top of a saucepan. Fill the pan with a small amount of water. Bring the water to a boil. Put the bowl with the chocolate on top of the pan. Make sure the bottom of the bowl doesn’t touch the water. Turn down the heat and let the chocolate melt. Using a silicone spatula give the melting chocolate a gentle stir. Once the chocolate has melted, take off the heat, and set the bowl aside allowing the chocolate to remain fluid and cooled down to room temperature.
Line the bottom and sides of a round 22cm spring-form cake tin with baking parchment.
In a food processor whizz up the ginger nut biscuits to a crumb and tip into a mixing bowl.
Gently melt the butter in a small saucepan or in the microwave, pour the melted butter into the ginger biscuit crumbs and mix thoroughly. If your mix looks too dry add a little more melted butter. Using a silicone spatula, scrape the crumbs into the bottom of the lined cake tin. Use the back of a tablespoon and press down on the biscuit base until you have a firm, even crumb base. Set aside for later.
Slice the mango, and discard the seed. With a spoon scoop the flesh away from the skin. Place the mango flesh into a blender and whizz to a pulp.
Tip the mascarpone cheese into the bowl of your stand mixer (you can also use a handheld mixer), and use the paddle attachment to loosen up the cream cheese. Add the mango, lime juice, lime zest and cardamom seeds and continue to beat until all the mango is mixed fully into the cheese. Scrape into a bowl.
Using the stand mixer, with the whisk attachment, whip the double cream until it has soft floaty white peaks. Spoon the cream into the mascarpone cheese and mango folding in gently. You will have a pale orange, light, mousse mixture.
Now pour the cooled chocolate into the bowl with the mango, cheese and cream, Using your silicone spatula gently mix together and pour into the biscuit-lined cake tin. Cover the top with cling film and pop into your fridge to set overnight.
When you’re ready to serve, grate white chocolate and scatter over the cake.