Name: Mango Cheesecake - A simple recipe for a creamy cheesecake with mango pulp
Prep time: 25 min
Cook time: 60 min
Total time: 5 h 25 min
Yield: 10 porcji
Ingredients: 150 g ciastek (np. digestive lub owsianych); 70 g masła, roztopionego; 500 g twarogu sernikowego lub dobrze mielonego twarogu; 200 ml śmietanki 30%; 100 g cukru pudru; 3 jajka; 1 łyżeczka ekstraktu waniliowego; 200-250 g pulpy mango; kilka łyżeczek pulpy mango do dekoracji; listki mięty do ozdoby

Mango cheesecake is a dessert that combines the classic, creamy flavor of cheesecake with an exotic fruit note. The delicate cheese filling and naturally sweet mango create a delightful combination – light, fresh, and perfect for both a weekend dessert and special occasions.

Simple mango cheesecake You can prepare it without complicated techniques or hard-to-find ingredients. All you need is good quality cottage cheese and mango pulp, which gives the dessert a beautiful color and a distinct, tropical aroma.

This is a great alternative to classic cheesecake – especially if you like fruit desserts.

Ingredients

Bottom

150 g cookies (e.g. digestive, oat or other)
70 g butter, melted

Cheese mass

500 g of cheese curd or finely ground curd
200 ml of cream 30%
100 g powdered sugar
3 eggs
1 teaspoon vanilla extract
200–250 g mango pulp

Additionally

a few teaspoons of mango pulp for decoration
mint leaves for decoration

Mango cheesecake – step by step preparation

Prepare the base

Crush the cookies very finely – you can do this in a blender or put them in a bag and crush them with a rolling pin.

Then mix them thoroughly with melted butter until a moist mass resembling wet sand is formed.

Spread the mixture over the bottom of a springform pan with a diameter of about 20 cm, pressing it down well to make the bottom even and stable.

Place the form in the refrigerator while preparing the cheese mass.

Prepare the cheese mass

In a large bowl, beat the cottage cheese with the powdered sugar and vanilla extract until smooth and creamy.

Then add the eggs – one at a time – mixing gently until just combined.

In a separate bowl, whip the 30% cream until stiff peaks form and very gently fold it into the cheese mixture. cheesecake with mango pulp will be more light and creamy.

Finally, add the mango pulp and mix until smooth and velvety.

Baking cheesecake

Pour the cheese mixture onto the previously prepared cookie base.

Bake the cheesecake in a preheated oven 160°C (or 140°C with convection) for about 50–60 minutes.

The edges of the cheesecake should be set and lightly browned, while the center can remain slightly soft – it will thicken as it cools.

After baking, leave the cheesecake in the oven with the door slightly ajar for about 15 minutes. Then remove it and allow it to cool completely.

Cooling and decoration

Once the cheesecake has cooled down, put it in the fridge for at least 3–4 hours, preferably for the whole night.

Before serving, pour a few teaspoons of mango pulp over the top and garnish with mint leaves.

Thanks to this mango cheesecake will gain an even more fruity character and a very appetizing appearance.

Tips

The cheesecake tastes best when well chilled – then the filling is the creamiest and most velvety.
If you want a more intense flavor, you can add a little grated lime zest.
This dessert can also be prepared in a cold cheesecake with mango pulp, using gelatin instead of baking.

If you like exotic desserts, simple mango cheesecake This is one of those recipes that's truly worth saving. It's easy to prepare, impressive, and incredibly delicious – especially when you use good-quality mango pulp.

Mango Cheesecake – A simple recipe for a creamy cheesecake with mango pulp

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