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+ servings

mango cheese cake

Course Dessert
Cuisine American, French, Indian
Keyword cheese cake, mango cake, mango cheese cake
Servings 10 slices


  • 10 digestive biscuits
  • 50 gram butter
  • 300 gram cream cheese
  • 1/2 cup powdered sugar
  • 150 ml whip cream
  • 1 1/2 cup mango pulp
  • 1 tsp lime juice
  • 1/4 cup hot water
  • 3 1/2 tsp gelatin


  • Take digestive biscuits in a ziplock bag and bang it with a rolling pin to make crumbs. (If you don't have a ziplock bag, use a normal thick plastic bag)
  • When done transfer it to a bowl.Add melted butter to it. Mix well.
  • Now take a cake pan of around 8.5 inch diameter. Add the crushed biscuit to it. Use a spoon or glass to make it smooth and spread evenly all over the pan.Refrigerate it for 30 minutes.
  • Take chilled cream cheese in a bowl. Beat it until its soft using a beater.
  • Add powdered sugar to it. Mix well.
  • Now using a spatula shift cream cheese on one side of the bowl. Add chilled whip cream on the empty side of the bowl. Beat it until stiff peaks are formed
  • Now add mango pulp to it. Mix well.
  • Add lime juice and gelatin to it. Mix well.(For gelatin, mix hot water and gelatin. Let it cool then use)
  • Now transfer it to the cake pan. (Make sure the biscuit layer is completely set for at least 30 minutes)
  • Use some mango pulp in a spoon and add it on the batter. Make the circle of dots al over it. Now use a toothpick or skewer and move it all around the cake in circular motion. It will create the desired design. When done, refrigerate it for 8-10 hours.
  • Take out the cake, and unmould it. (I prefer a hair dryer to heat up the side of the cake pan, it makes the unmoulding process smooth)
  • your mango cheese cake is ready, Serve Chilled!