Dreamy No-Bake Mango Cheesecake Recipe (Alphonso or Sindhri!) | Gross & Grön

Imagine a creamy, luscious cheesecake infused with the intoxicating aroma and sweet taste of the finest mangoes, all without turning on your oven! This No-Bake Mango Cheesecake is your ultimate easy dessert, perfect for impressing guests, celebrating special occasions, or simply treating yourself to a slice of tropical paradise.

The secret to its incredible flavour lies in using the best quality fresh mangoes. At Gross & Grön, we're proud to bring you seasonal stars like the prized Indian Alphonso Mangoes (the "King of Mangoes"!) or the delightfully sweet and aromatic Pakistani Sindhri Mangoes. Either variety will elevate this cheesecake to legendary status!

This recipe is simple to follow and results in a stunning dessert that's light, refreshing, and bursting with mango goodness. Let's get started!

Yields: 8-10 servings (or about 12 mini cheesecakes)
Prep time: 30 minutes (+ chilling time, at least 6 hours or overnight)
Cook time: 0 minutes (No-Bake!)

Ingredients:

For the Crust:

• 200g Digestive Biscuits (or Graham Crackers) -

• 100g Unsalted Butter, melted

For the Mango Cheesecake Filling:

• 2 cups (approx. 400-500g) Fresh Mango Pulp – from 2-3 large ripe Indian Alphonso Mangoes OR 2-3 large ripe Pakistani Sindhri Mangoes (The star! Find them seasonally at Gross & Grön!) - 
• 500g Cream Cheese (Färskost), softened to room temperature
• 1 cup (240ml) Heavy Whipping Cream (Vispgrädde), cold
• 3/4 cup Granulated Sugar (or adjust to mango sweetness)
• 1 tbsp Lemon or Lime Juice (optional, to balance sweetness)
• 1.5 tbsp Unflavoured Gelatin Powder (or 3 sheets of gelatin / 1.5 tsp Agar-Agar powder for vegetarian)
• 1/4 cup Cold Water (for blooming gelatin/agar-agar)

For the Mango Glaze (Optional):

• 1/2 cup Fresh Mango Pulp (from Alphonso or Sindhri mangoes)
• 1 tbsp Sugar (or to taste)
• 1 tsp Gelatin Powder (or 1 sheet gelatin / 1/2 tsp Agar-Agar powder)
• 2 tbsp Water

Equipment:

• 8 or 9-inch Springform Pan (or individual dessert glasses/muffin tin for mini cheesecakes)
• Food Processor or Ziploc Bag & Rolling Pin (for crushing biscuits)
• Electric Mixer (Handheld or Stand Mixer)
• Spatula

Instructions:

Step 1: Prepare the Crust

1. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a Ziploc bag and crushing with a rolling pin.
2. In a bowl, mix the biscuit crumbs with the melted butter until well combined (it should resemble wet sand).
3. Press the crumb mixture firmly and evenly into the bottom of your springform pan (or individual glasses/muffin tin wells). Use the back of a spoon or a flat-bottomed glass to pack it down.
4. Chill the crust in the refrigerator for at least 30 minutes while you prepare the filling.

Step 2: Prepare the Mango Pulp & Bloom Gelatin

1. Peel and chop your ripe Alphonso or Sindhri mangoes. Blend into a smooth puree using a blender or food processor. You'll need about 2 cups for the filling and an extra 1/2 cup if making the glaze. Set aside.
2. In a small bowl, sprinkle the gelatin powder (or agar-agar) over the 1/4 cup of cold water. Let it sit for 5-10 minutes to bloom (soften). If using gelatin sheets, soak them in cold water as per package instructions.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Gradually add the granulated sugar and beat until well combined and no sugar granules remain.
3. Add the 2 cups of fresh mango pulp and the optional lemon/lime juice. Beat on low speed until just combined.
4. Gently heat the bloomed gelatin mixture in the microwave for 10-15 seconds or over a pan of simmering water until it's completely dissolved and liquid (do not boil). If using agar-agar, heat it with the water until it dissolves and simmers for a minute. Let it cool slightly for a minute.
5. While the mixer is on low, slowly pour the dissolved gelatin (or agar-agar) mixture into the mango-cream cheese mixture. Mix until just incorporated.
6. In a separate clean bowl, whip the cold heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the mango-cream cheese mixture in two or three additions using a spatula, until fully combined and no streaks remain. Be careful not to overmix and deflate the whipped cream.

Step 4: Assemble and Chill

1. Pour the mango cheesecake filling over the chilled biscuit crust in the springform pan. Smooth the top with a spatula.
2. Cover loosely with plastic wrap (making sure it doesn't touch the surface) and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm and set.
3. For mini cheesecakes, divide the filling among the prepared glasses or muffin wells and chill.

Step 5: Prepare the Mango Glaze (Optional)

1. Bloom the gelatin/agar-agar for the glaze in the 2 tbsp of water as you did in Step 2.
2. Gently warm the 1/2 cup of mango pulp with the sugar in a small saucepan.
3. Once the gelatin/agar-agar is dissolved and liquid, stir it into the warm mango pulp mixture. Let it cool slightly for a few minutes (it should still be pourable but not hot).
4. Once the cheesecake has set for at least 4-5 hours (or is fully set), carefully pour the cooled glaze over the top. Tilt the pan to spread it evenly.
5. Return to the refrigerator to let the glaze set completely (at least 1-2 hours).

Step 6: Serve

1. Once fully set, carefully remove the springform ring. If using mini cheesecakes, they can be served directly in their glasses or gently removed if using liners in a muffin tin.
2. Decorate with fresh mango slices, a sprig of mint, or a sprinkle of chopped pistachios if desired.
3. Slice and serve chilled. Enjoy your homemade mango paradise!

Tips for the Best No-Bake Mango Cheesecake:

• Use Ripe Mangoes: The sweetness and flavour of your Alphonso or Sindhri mangoes are key! Ensure they are perfectly ripe and fragrant.
• Room Temperature Cream Cheese: This is crucial for a smooth, lump-free filling.
• Cold Whipping Cream: Ensures it whips up to stiff peaks.
• Gentle Folding: Be careful not to overmix when folding in the whipped cream to keep the filling light and airy.
• Patience with Chilling: Allow adequate chilling time for the cheesecake to set properly.

Ready to experience this mango dream?

The star ingredients, fresh Indian Alphonso Mangoes or Pakistani Sindhri Mangoes, are available seasonally at Gross & Grön! You'll also find digestive biscuits, cream, and other baking essentials.

📍 Visit Us: Malmvägen 12C, 191 61 Sollentuna
🛒 Shop Online: Check for seasonal mango availability!
💬 Order via WhatsApp: +46 760 711 629

We can't wait to see your beautiful No-Bake Mango Cheesecakes! Share your creations and tag us!