In July, when the kitchen is too hot to think about turning on the oven and the mango baskets at the market are overflowing, this is the dessert I make on repeat.
It's a proper cheesecake — thick, creamy, cool — but there is zero baking. Everything is set with gelatin (or agar-agar if you prefer). The base is buttery digestive biscuits. The middle is real cream cheese folded with fresh mango puree. The top is a shiny mango mirror that catches the light like glass.
Make it on Friday, serve it on Saturday. It only gets better after a night in the fridge.
Why home cooks love this recipe
- Zero oven time — perfect for hot summer days.
- Works with fresh Alphonso, Sindhri or even good canned mango pulp.
- Slice it clean by dipping the knife in hot water between cuts.
Ingredients
- For the base: 250g digestive biscuits, 120g melted butter
- For the filling: 500g cream cheese (room temperature)
- 1 cup thick cream, whipped to soft peaks
- 1 cup mango puree (from 2 ripe mangoes)
- ⅓ cup icing sugar
- 1 tsp vanilla
- 1 tbsp gelatin powder + 3 tbsp cold water
- For the mirror: 1 cup mango puree + 1 tsp gelatin + 2 tbsp water + 2 tbsp sugar
Method
- Crush biscuits to fine crumbs, mix with melted butter. Press firmly into the base of a 9-inch springform tin. Chill 15 minutes.
- Bloom gelatin in cold water for 5 minutes, then microwave 15 seconds until clear liquid. Cool slightly.
- Beat cream cheese, icing sugar and vanilla until smooth. Fold in mango puree, then whipped cream, then the melted gelatin. Fold gently — you want to keep the air.
- Pour over the biscuit base, smooth the top, tap the tin twice to settle. Chill at least 4 hours, preferably overnight.
- For the mirror, bloom the second batch of gelatin, melt, whisk into warm mango puree with sugar. Cool until just barely warm.
- Pour the mirror over the set cheesecake in a thin, even layer. Chill another hour until fully set. Release from the tin, top with fresh mango slices and mint before serving.
Chef's tip
The mango mirror must be barely warm — not hot — before pouring, or it will melt the cheesecake underneath. Test by putting a drop on your wrist: if it feels like body temperature, it's ready.
If you make this recipe, we'd love to see it — tag @saveur or drop a photo in our reader gallery. Happy cooking.