Mango Cheesecake Recipe (2024)

I halved the recipe for a 6" cheesecake and used ginger snaps for the crust, which I much prefer over graham crackers. Used Trader Joe's frozen mango chunks. For this smaller cake, I baked for just 70 minutes. Very light and fluffy, so easy to do all prep in food processor. Would advise buttering the side of springform pan, though, as a bit of my filling did stick and left the sides looking not quite company-worthy.

This was delicious, though an 1:45 at 325º did leave the top a little browned and not the lovely yellow depicted in the photo

As another reviewer suggested I used ginger snaps for the crust which was a nice flavour combination. Like several others noted, one stick of butter (i.e. 1/2 cup) did seem like too much as grease was oozing out of the springform pan. I left out one egg. The water bath worked well. I used a lower oven rack and after 1h 45 min it came out beautifully, much like the picture except with a more vibrant mango colour. No brown on top. I paired it with a dark sweet cherry sauce and it was delicious!

Will be making this for one of our T'day desserts, again with gingersnap crust and pureed frozen mango chunks. This time will add a thin sour cream layer at the end (about 2C sour cream, 2 T sugar, touch of vanilla) to dress up the browned top and add another layer of flavor contrasting with the light mango filling.

I have baked this twice now it turned out wonderful. In my oven it baked for 1 hr 38 mins. I baked it one level lower in the oven and tented it at 45 mins. regardless it did brown some on top. I do add 1/3 cup of sweetened coconut to the crust and had several tablespoons crust left over. The second time I baked it as a pumpkin cheese cake by simply substituting pumpkin puree and typical pumpkin spices (Ginger, Cinnamon, Nutmeg, Mace). Love it!

I found the water bath a bit tricky and unnecessary... but maybe that’s just me. As others have noted, 4 mangoes were too many. I ended up using just two (sizes do vary so next time I would stick to the puréed cups measure). I also used 5 instead of 6 eggs.I caramelized some mango chunks with coconut sugar, butter, and some cardamom.I’m bringing this to a friend’s house... hopefully it will be a success!

So delicious. I added a mango curd to the top to elevate the mango flavor. It wasn't really needed, but still an excellent addition. I will definitely make it again.

Agree with other bakers, as written the ingredients in this recipe are out of proportions! I reduced the butter in crust by half and it was plenty! I reduced eggs to 4 in the filling and sugar to 3/4 as the mango pulp I bought was already sweetened. My crust on top did brown but everyone loved the cheesecake! It's a good inspiration recipe!

I used 1/2 cup sugar. Not sure why there is so much sugar in every desert recipe! Made a crust from almond flour, ground pecans, unsweetened coco powder, butter and 2 tbls brown sugar. I just put it in a spring form pan with a pyrex of hot water on another shelf in the oven. It was amazing! Never liked using that weird bath method. Had to do it in two batches cause my food processor is average size!

This took literally about 45 minutes longer to cook than the recipe, and other note-leavers, called for. Still trying to figure out why. My pan is the size called for (but WOW it was scary full! Touch and go transferring it to the oven!). I measured out the mango pulp precisely. I wonder if my oven is ridiculously off?! In any case, I was so sure it was going to be a disaster, but it WASNT. A huge hit at a dinner party. Grown adults having seconds.

Overall a solid recipe/method. I used the pulp of foraged pawpaws for the filling and made the crust with gingersnaps (and no additional sugar). I would have appreciated a note about how to stop the cheesecake from sticking to the springform pan. The sides of my cheesecake are quite messy and the crust is a bit difficult to get up off the pan in one piece. Overall it's not a big deal, though I would likely be more upset if I had been planning to serve this to dinner party guests.

Modified only by baking at 450F for 20 mins, then leaving oven door ajar for 15 mins and baking at 250F for an additional 30 mins. No water bath needed. Perfect and delicious outcome

I thought this recipe was bland. I ended up adding the juice of one and a half lemons (I didn't have any limes) and it still wasn't flavorful. Though I used 3 good sized mangoes, I tried very hard to find the mango, and I never found it.

I followed the recipe as written. After a night in the refrigerator, the cheesecake came out sodden and wet. The mango flavor wasn’t detectable. Not worth the trouble.

Used ginger snaps for crust with no added sugar and 1/2 stick of melted butter. Reduced sugar and 5 eggs. Made mango topping using remaining frozen mango cubes, sugar (about 3 T ) and lime juice.

YUM! I made a lilikoi or Passionfruit cheesecake as we live in Hawaii and our vine is going off! I subbed the same about of mango puree for passionfruit juice (make sure it is only passionfruit- no water, etc). I am dairy intolerant, so I subbed the cream cheese with vegan cream cheese and not even my husband noticed. Passionfruit has a much stronger flavor than mango- so this helped in masking the dairy-free cream cheeses. Also added lime zest and doubled the lime juice- love it tart!

I'd love to try this recipe except without eggs. Any suggestions for substituting eggs with egg replacer, and if so, which brand, or other substitutes?

Other than the fact that I was too impatient and didn’t let the cake set longer in fridge, this was fantastic! I used two very ripe mangoes. It was so creamy and light!

I went with ginger snap crust but it overpowered the mild mango flavor of the cheesecake. Next time I will try the graham cracker crust per the original recipe. How do I avoid the top from being browned while cooking? Would a dome of tinfoil do the job?

Good recipe, I had to boil the mango in pineapple-orange juice because they weren’t very ripe. Also added turmeric for color for the same reason. Then I thought, hey why not a little curry powder?! Next level stuff… it came out great!

I was so excited to make this for my husband’s birthday, but it was a bit of a disappointment. It was definitely too eggy and did not have much of a mango flavor. I’m not sure what’s off with this recipe, but it was not at all worth the effort.

Great recipe! I added 1 passion fruit to the purée and it added a wonderful tropical flavour! 4 mangos is too many, I used two.