Mango Cheese Cake With Yogurt And Mango Puree
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About Mango Cheese Cake With Yogurt And Mango Puree
Summer is here, and with it comes an abundance of juicy, fragrant mangoes—perfect for creating my long-awaited Mango Cheese Cake with Yogurt and Mango Puree. Inspired by my kids’ cravings and a desire for something lighter than traditional cream cheese cheesecakes, I crafted this unique, mousse-like dessert using a blend of cottage cheese, hung curd, whipped cream, condensed milk, and just a touch of cream cheese. The addition of fresh mango pulp and chunks ensures every bite bursts with tropical sweetness.
This delightful cheesecake sits atop a crunchy digestive biscuit base, with pistachio nuts adding a subtle nuttiness. It’s a fusion of classic cheesecake and Indian amrakhand, offering a creamy, mildly tangy filling that’s naturally colored—no artificial hues here! Make this show-stopping party dessert in advance; it serves 10-15 and sets beautifully in the fridge, making it the perfect treat for any summer gathering.
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Recipe Time & More
Ingredients
- 200 gm Biscuits (digestive)
- 100 gm Butter (melted)
- 2 Pistachio (or almond, or cashew almond cashew tbspn)
- 150 gm Hung Curd (or yogurt yogurt)
- 100 gm Cottage Cheese (Paneer, pureed)
- 100 gm Mango Puree
- 100 gm Cream Cheese
- 100 gm Condensed Milk
- 100 ml Whipped Cream (chilled)
- 1 tsp Lemon Juice
- 85 ml Milk (warm)
- 1 tsp Gelatin (tbspn)
- 1 Mango (cut in chunks meduim size)
- 2 Mango (large sized, or topping fresh thinly sliced for topping)
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Instructions
- Keep all the ingredients ready, chop mangoes for pureeing, thaw the whip cream and cream cheese, puree cottage cheese by adding little milk.
- In a food processor add digestive biscuits and blend to sand like texture. Add the nuts powder and mix.
- Add melted butter and blend well till everything is incorporated.
- Lightly grease an 8 inch spring pan. Spread this mixture in the base of pan by pressing it tightly using a flat spoon.
- Refrigerate for 1 hour. Start preparing for the filling in the meantime.
- In a large bowl add mango puree, cottage cheese puree, cream cheese, yogurt, condensed milk, whip cream & lime juice and blend them all together with a hand blender or food processor.
- Blend everything to a smooth paste. Add chopped chunks of mango fruit.
- Bloom gelatin in cold water and leave for 5-10 minutes. Add milk and heat the mixture till the gelatin melts completely. Leave aside till this comes to room temperature.
- Pour the melted gelatin mixture to the filling mixture. Fold and mix well.
- Pour this mixture into the pan with the ready base that is kept in the refrigerator to cool
- Tap the pan on the counter to level the mixture. Cover and refrigerate for minimum 5 hours or overnight.
- I left it to set overnight. Gently remove the cake from the springform pan. Decorate by topping with mango jelly or whip cream or mango slices according to your preference.
- I decorated the top with thinly sliced mango pieces arranged like rose flower.
- Made a rose out of 5-6 slices and placed in the centre.
Recipe Notes
This recipe can be altered to make other fruit flavoured cheese cakes too. Chilling the cake for longer time, the better.
Additional Tips
- For an extra burst of mango flavor, fold in small cubes of ripe mango into the cheesecake filling before pouring it over the crust; this adds both texture and pockets of juicy sweetness.
- If you prefer a refined presentation, reserve a few tablespoons of mango puree to swirl decoratively on top of the cheesecake before chilling—run a toothpick through the swirls for a marbled effect.
- To ensure a smooth, mousse-like consistency, blend the cottage cheese and hung curd together until completely silky before adding to the rest of the filling; straining the mixture through a fine sieve can remove any remaining graininess.
- For a gluten-free version, substitute the digestive biscuits with gluten-free cookies or ground roasted oats, and ensure your pistachio powder is free from additives.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 132kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 4.8g | Cholesterol: 1mg | Fiber: 1g | Sugar: 2g
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What a great recipe! Thanks for sharing.
Looks so delectable! Thanks for posting.
I’m excited to make this at home!
Wonderful and amazing! I do hope to try to out soon!
Every foodie
Awesome recipe
Excellent. Looks very tasty. Mouth watering. I too will try