It might be the middle of October but this no-bake mango cheesecake recipe will bring you tropical vibes – not to mention the taste of summer – even if it’s grey outside.
A Few Reasons Why Mango Works So Well with Cheesecake
Mango and cheesecake complement each other well because they offer the perfect balance of shape and sweet, tangy and creamy. Here are a few reasons why mango is the perfect partner for cheesecake.
Sweetness and Tanginess
Mangos are naturally sweet and have a subtle tanginess, which provides a pleasant contrast to the rich and creamy nature of cheesecake.
The combination of the sweet – and slightly tart mango flavour – with the smoothness of the cheesecake creates a taste sensation!
Textural Contrast
The soft, creamy texture of cheesecake is complemented by juicy, flesh of mangos. Plus, the addition of mangos as a topping (or combined into the cheesecake itself) gives a lovely texture.
Visual Appeal
What’s the old saying about eating with the eyes?
Basically, it’s just highlighting how Food & Drink is an assault on all of our senses. Not just the tastebuds! Having evolved to use our eyes to find the most nutrient-packed and vibrant foods at speed when foraging, science proves our eyes are our first touch point in the experience of food and drink.
Manos are vibrant and visually appealing with their bright orange-yellow colour.
Adding sliced or diced mangoes on top of a cheesecake. Or swirling a mango sauce over the top (as we’ve done with our no-bake mango cheesecake recipe) can really make a plain old cheesecake a sight for sore eyes. From plain old ‘vanilla’ – not just in flavour but also in looks – to visually stunning; creating an enticing dessert that is as pleasing to the eyes as it is to the tastebuds.
Overall, the combination of mangoes and cheesecake offers a delightful blend of flavours, textures, and aesthetics, making it a popular choice for those who enjoy a tropical twist to their cheesecake experience.
No-Bake Mango Cheesecake Recipe
This no bake mango cheesecake recipe has been devised by clever folks at Trewithen Daisy and uses their luxurious Cornish clotted cream in the filling.
Combining this with the fresh, tart flavour of mango is like the ultimate Solero ice-cream dessert.
You definitely don’t want to wait for summertime to make it though! This no bake cheesecake recipe is a winner all year round.
No-Bake Mango Cheesecake
Ingredients
- 250g Gingernut Biscuits, crushed
- 75g Trewithen Dairy Salted Butter, melted
- 400g Cream Cheese
- 200g Trewithen Dairy Clotted Cream
- 2 Sachets (24g in total) gelatin powder
- 300g Mango Purée (200g for cheesecake,100g for decoration)
- 150g Caster Sugar
Instructions
- Line the base of a 23cm loose-bottomed tin and either grease the sides or line with acetate if you have it.
- Combine the crushed gingernut biscuits and melted butter in a bowl and press firmly into the base of your prepared tin. Chill while you prepare the filling.
- In a large bowl, combine the clotted cream, cream cheese and caster sugar until smooth. Stir through 200g of mango puree, reserving the rest for decoration.
- In a cup, mix 5 tbsp hot water with the powdered gelatin and mix until completely combined. Add to the cream mixture and stir well.
- Carefully pour the mixture over the biscuit base in your prepared tin. Now, add dollops of mango purée on top and gently pull a cocktail stick or metal skewer through the dollops to gently feather the purée. Have fun creating a beautiful pattern!
- Chill the cheesecake for a minimum of 4 hours, preferably overnight. Enjoy!
