- July 2022
- Serves 10
- Hands-on time 25 min, plus 2-3 hours chilling
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
- 31.4g (19.1g saturated)
- 35.5g (27.2g sugars)
- 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
- 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.
The cheesecake can be made 1-2 days ahead. Cover and chill, then decorate just before serving. Leftovers will keep in the fridge for 1-2 days.
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