Easy Mango Cheesecake

    3 hours 55 minutes

    This is a great recipe to try because it's quick and simple to prepare. If you have time you can make your own pie shell.

    40 people made this

    Serves: 8 

    • 500g cream cheese, softened
    • 3/4 cup (185g) white sugar
    • 2 eggs
    • 2 teaspoons vanilla essence
    • 1 biscuit pie shell
    • Topping
    • 1 1/4 cups mango nectar
    • 1/3 cup (90g) white sugar
    • 2 tablespoons cornflour
    • 2 cups ripe mangoes, peeled, seeded and diced

    Preparation:20min  ›  Cook:35min  ›  Extra time:3hours cooling  ›  Ready in:3hours55min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time then stir in the vanilla. Pour this batter into the biscuit pie shell and smooth over the top.
    3. Bake in preheated oven until the edges have puffed up but the middle still jiggles; about 30 minutes. Allow to cool for 30 minutes then refrigerate until cold; about 3 hours.
    4. While the cheesecake is baking; pour 1 cup of the mango nectar and 1/3 cup of sugar into a saucepan and bring to a boil over medium-high heat dissolving the sugar. Dissolve the cornflour in the remaining 1/4 cup of nectar and stir into the boiling saucepan until thickened and clear; about 30 seconds.
    5. Place diced mango into a heatproof bowl and toss with the thickened sauce. Allow to cool to room temperature then pour over the cooled cheesecake. Serve cold.

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    Reviews and Ratings
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    Reviews in English (28)


    Looking at the reviews beforehand I suppose would have been wise, but you shouldn't have to consult reviews in a published recipe, in my opinion, to avert disaster. The crust, okay, so you can't go wrong if you buy one. I chose to make my own - just as easy, probably cheaper, and tastes better and fresher: 1-1/4 c. graham cracker crumbs, 5 T. melted butter, 2 T. sugar - in a 9" springform pan. The cheesecake filling is standard - can't go wrong there either. But the topping... what a watery mess. Either reduce the nectar, probably by half, or increase the cornstarch, probably by double. If you don't you'll end up having to do what I did and have to struggle to fix this after the fact. Also, I don't undertstand the reason for tossing the boiling hot juice with the fresh mango - -unless you're trying to cook the mango (not). Once done, this is very good as well as pretty - four stars for sure. On its own, prepared as the recipe directs? - a store bought crust with a basic cheesecake filling topped with chopped mangoes suspended in juice. And, given what you'd end up with, three stars is generous, two stars is more accurate, but I don't want to discourage anyone from trying this recipe with some important modifications.  -  23 Jun 2010  (Review from Allrecipes USA and Canada)


    Can I give this one another star? It really is an awesome and easy cheesecake. The mango topping is to die for and so easy to make! Don't be afraid to work with fresh mangoes even if you're not accustomed to them. The fresh ones really beat canned ones anyday. I usually buy desserts but saw this recipe and decided to try it. It was easy and got rave reviews from my family and friends. Now I have to make mango cheesecake at least once a month or I start hearing alot of complaining about how I never make mango cheesecake anymore! Thanks TNARINESINGH. You rock!  -  10 Jun 2008  (Review from Allrecipes USA and Canada)


    It is a creamy cheesecake, i love that!! its very important to disolve the mango nectar & sugar and not overheating the ripe mango because if you over heat the mango would not look fresh. I would be making it again!!  -  25 May 2008  (Review from Allrecipes USA and Canada)