1 1/2 lb ladyfingers

Mango Cheesecake
16 oz cream cheese
1 1/2 cups heavy cream
2/3 cup sugar
3 large mangos, cubed, juices reserved

Jello Glaze
1 cup mango juice
1 oz gelatin powder, or agar agar
1/2 cup boiling water
1 tbsp rum, or triple sec, optional

Serving (Optional)
whipped cream
fresh mint sprigs
fresh berries


  • Mango Cheesecake
  • Peel and dice mangos, reserving leftover juices in a small bowl.
  • In a medium bowl, beat cream cheese, cream and sugar together into a thick cheesecake pudding. Fold in mango chunks.
  • Dip each ladyfinger quickly into the reserved juice, and place around the edge of the springform pan. Then line the bottom of the pan the same way.
  • Pour mango mixture into springform pan, using a spatula to spread evenly until flat. Rap pan gently on work surface to flatten. Chill while making the finish.

  • Jello Glaze
  •  Sprinkle gelatin on top of leftover juice, and wait one minute. Mix in boiling water and rum/triple sec, stirring slowly for one minute. Set aside 15 minutes to cool.
  • Once gelatin mixture is at room temperature to lukewarm, slowly pour over the back of a spoon to cover the cheesecake mixture completely.
  • Chill for one hour. Garnish with optional whipped cream, berries and mint. Serve and enjoy!


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