Mango Cheese Cake

'Ye aam season nahi Aam ka season hai' ..well that's a PJ but the only relief one gets in this scorching heat is by diving into a juicy and cool watermelon or by gorging on the king of fruits Mango. Come summers and everyone is looking forward to this summer delight. All those who are bitten by the cooking bug like me, are always trying to explore various delicacies with this 'oh! so cute fruit'
I wanted to make mango cheese cake since so long but the elaborate list of ingredients kind of threatened and demotivated me- after all I firmly believe in keeping things simple. But then when one of my friends told me the recipe that is 'tried & tested' by her, I thought of taking the risk :-) and i was quite happy with the result. Take a look at the recipe, which is bit time-taking but worth trying:

Preparation Time: 25 minutes
Serves: 4-5 

Ingredients for base:
Marie Biscuits - 30 powdered finely (You can use Goodday or any other milk biscuit of your choice)
Melted Butter/ Ghee - 100 gms 

Ingredients for Cheese layer:
Mascarpone cheese /Paneer - 200 gms
Milk maid - 1 tin of 400 ml
Mango puree- 300 ml (approx. 4 medium size Hapus mangoes)
Sugar - 2 tblspn
Vanilla essence- 1 tsp
Gelatin - 3 tblspn

For Mango topping /glaze:
Mango Puree - 300 ml
Gelatin - 2 tblspn


  • Soak the gelatin in cold water for approx. 15 mins. Keep it aside.
  • To make the base of the cake, take biscuits in a blender and make a fine powder. Add the melted ghee/ butter to this powder and mix well. 
  • Pour this into the base of the tin and press it with a spoon to make an even base. Put this tin in the freezer for 10 mins. I have used my friend's  spring form pan or the cheese cake pan but you can also use the normal baking tin by lining it with foil and cling wrap.

  • To make the cheese layer ,take mascarpone cheese/paneer, milkmaid, vanilla and sugar in a blender and make a fine puree. Add 300 ml of mango puree to it and mix well. Keep it aside.
  • Take some water(approx 1/2 cup) in a pan, and bring it to boil. Add the soaked gelatin which by now is softened. Mix well till it dissolves completely. 

  • Pour half of this mixture to the cheese mixture and mix well. 
  • Pour this cheese mixture over the biscuit layer and put it in the freezer for 15 mins.
  • Mix rest of the gelatin in the 300 ml of mango. Pour it over the cheese layer and refrigerate it for 8 hours or overnight.
  • Slice and serve.
I have used fresh mango puree but you can also use tinned puree. Also, fresh mango pieces can be used as an added topping. HAPPY COOKING!


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