Mango Cheesecake

Silky, chilled mango dream on a buttery base

Prep Time 30 min
Cook Time 60 min
Serving Size 8
Recipe Type Microwave Oven

This Mango Cheesecake is a vibrant celebration of flavor and texture—where a buttery biscuit crust meets a rich, velvety mango-mascarpone filling. Baked gently in a water bath, the cheesecake achieves a luscious, slightly tangy creaminess, balanced by the brightness of mango purée and citrus zest. Finished with a shimmering mango topping set with agar agar, it's a nod to tropical Indian summers and global dessert traditions. The inclusion of mascarpone reflects a growing culinary openness in Indian kitchens, blending innovation with comfort. Best served chilled and garnished with mint or mango slices, it’s an irresistible centerpiece for any festive table.

Ingredients

Crust:

200g digestive biscuits
100g unsalted butter (melted)
1 tbsp sugar

Filling:

250g mascarpone cheese (room temp)
250g cream cheese (room temp)
3/4 cup granulated sugar
2 large eggs
1/2 cup mango puree
1 tbsp cornstarch (for stability)
1 tsp vanilla extract
Zest of 1 lemon
Mango Topping:
1/2 cup mango puree
1 tbsp sugar
1 tsp lemon juice
1 tsp agar agar
2 tbsp water (to bloom agar agar)
Fresh mangoes & mint for topping

Method

Select the top and bottom heater program. Preheat oven to 160°C
Crush biscuits into fine crumbs.
Mix in melted butter and sugar until combined.
Press mixture into a 7 or 8-inch collapsible cake tin, covering the base evenly.
Bake for 8–10 minutes. Let cool while you prepare the filling.
In a large bowl, beat mascarpone and cream cheese until smooth and creamy.
Add sugar and beat until fully incorporated.
Add eggs one at a time, mixing gently after each.
Mix in mango puree, vanilla, cornstarch, and lemon zest if using.
Pour the filling over the cooled crust.
Bake in a water bath (place your cheesecake pan inside a larger pan filled with hot water halfway up the sides).
Bake at 160°C for about 50–60 minutes or until the center is set but slightly wobbly.
Turn off the oven and let it sit inside with the door slightly open for 1 hour.
Cool completely, then refrigerate for at least 4 hours or overnight.
Bloom agar agar in water for 5 minutes.
Heat mango puree with sugar and lemon juice until warm, then stir in bloomed agar agar until dissolved.
Let it cool slightly, then pour over the chilled cheesecake.
Chill again until the topping sets (about 1–2 hours).
Top with fresh mango slices, mint leaves, or a dusting of powdered sugar before serving.

Did you know?

From Lombardy to local mithais, mascarpone cheese has made quite the journey. Once an elite import, now it’s starring in desi desserts like saffron tiramisu and rasmalai cheesecakes. India’s evolving palate is reimagining global ingredients with a delicious twist.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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