Alphonso mango cheesecake
- medium
- 8
- 30 minutes plus 2–3 hours setting time
This no-bake mango cheesecake recipe celebrates the spectacular mango. While you can use any variety of mango, Avinash specifically calls for Alphonso mangoes when they're in season. This Indian variety is said to be the 'king of mangoes' for its superior flavour and texture. They can be found in the UK during their short season from April to June, so do keep an eye out to see what all the fuss is about! Avi tends to use Sicilian mangoes when Alphonso mangoes aren't available, so they are recommended too.
Ingredients
Metric
Imperial
- 200g of digestive biscuits, crushed
- 100g of unsalted butter, melted
- 450g of cream cheese
- 180g of double cream
- 175g of caster sugar
- 2 gelatine leaves, soaked in cold water
- 300g of mango purée
Equipment
- 18cm spring-form cake tin
- Hand blender
- Food mixer with whisk attachment
Method
Mix the crushed digestive biscuits and melted butter together in a bowl and press it out evenly on the base of an 18cm loose-bottomed cake tin. Place in the fridge whilst you make the filling
- 200g of digestive biscuits, crushed
- 100g of unsalted butter, melted
Place the cream cheese, double cream and caster sugar in a bowl and whisk to soft peaks. Fold in the mango purée until evenly combined
- 450g of cream cheese
- 180g of double cream
- 175g of caster sugar
- 300g of mango purée
Remove the gelatine from the water and squeeze to get rid of the excess water. Place in a pan over a very low heat and melt – this will not take more than a minute. Once melted, add some of the cheese cake mix into the pan to cool down the gelatine, then fold in with the rest of the mixture
- 2 gelatine leaves, soaked in cold water
Pour the mixture onto the biscuit base, smooth over to create a neat and even top and place in the fridge to set for a minimum of 2–3 hours
Once set, carefully decorate with the sliced mangoes in an overlapping pattern and serve
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