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Mango cheesecake

Name: Mango cheesecake
Prep time: 25 min
Total time: 25 min
Yield: Serves 10
Cuisine: Indian recipes
Ingredients: 175-200g digestive biscuits (about 12), crushed; 100g unsalted butter, melted; 450g cream cheese; 180g double cream; 175g caster sugar; 2 gelatine leaves; 300g Alphonso mango, chopped; Sliced mango to decorate; You’ll also need; 18cm springform or loose-bottomed tin

By: Avinash Shashidhara

Published: 30 May 22
Updated: 25 Mar 24

This sumptuous, no-bake mango cheesecake from Avinash Shashidhara is a must-try, make-ahead marvel. Imagine mango lassi reimagined in dessert form, this recipe became an instant classic at his Fitzrovia restaurant Pahli Hill when it opened in 2020.

“Mangoes were a huge part of my upbringing in southern India and my favourite fruit. There are over 250 varieties. Alphonso mangoes are considered the king of mangoes and grow in a small region in Maharashtra called Ratnagiri. They have the perfect blend of a buttery texture and floral aroma. I decided to combine a classic French cheesecake recipe and my favourite fruit, at the peak of its season in April to June, to create this simple dessert at Pahli Hill.” Avinash Shashidhara

Medium
July 2022

Test kitchen approved

Serves 10
Hands-on time 25 min, plus 2-3 hours chilling

Nutrition: per serving

Calories: 444kcals
Fat: 31.4g (19.1g saturated)
Protein: 4.3g
Carbohydrates: 35.5g (27.2g sugars)
Fibre: 2.0g
Salt: 2.4g

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Ingredients

175-200g digestive biscuits (about 12), crushed
100g unsalted butter, melted
450g cream cheese
180g double cream
175g caster sugar
2 gelatine leaves
300g Alphonso mango, chopped
Sliced mango to decorate

You’ll also need

18cm springform or loose-bottomed tin

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Method

Put the gelatine leaves in a bowl of cold water and set aside to soften.
Mix the crushed digestive biscuits and melted butter in a bowl and press the mixture evenly over the base of the cake tin. Chill in the fridge until ready to fill.
Put the cream cheese, double cream and caster sugar in a bowl and whisk to soft peaks with a handheld electric whisk (or whisk in a stand mixer). Fold in the chopped mango.

Remove the gelatine leaves from the water, give them a good squeeze to get rid of any excess water and put in a small pan. Melt over a very low heat – this won’t take more than 1 minute. Add some of the cheesecake mix to the pan to cool down the gelatine, then fold it into the rest of the cheesecake mix.
Pour the cheesecake mixture on to the biscuit base and chill in the fridge for 2-3 hours to set. Once set, decorate with the sliced Alphonso mangoes in an overlapping pattern, and serve.