easy-peasy no bake mango cheesecake

Today I wanted to show you something very simple, pretty looking and most important – tasty. Of course, if you like mangoes. Coconut milk, which is very noticeable in a white layer, adds tropical vibe to the cheesecake. If you don’t like coconut, you can skip it. If you have access to canned mango pulp, it will make your live even easier. If not, I recommend buying some ripe mangoes and treat them with blender.

Mango is not keto friendly though, so if you’re on keto diet (which requires no more than 20 g of carbs per day) mango is unfortunately not for you. One cup (165g) contains about 25g of carbohydrates, so that’s even more than daily dose.

But if you don’t mind the amount of carbs in your diet, go ahead! Especially that it’s a great source of vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. Mangoes are also a good source of antioxidants. According to Traditional Chinese Medicine it has a cooling nature. It regenerates the body’s fluids, stops coughs, and strengthens digestion. It has also been found to have incredible anti-inflammatory properties, hormone-regulating vitamin E, blood-building iron, and bone-strengthening minerals. Mangoes are rich in digestive enzymes, particularly magneferin, katechol oxidase, and lactase, which serve to detoxify the body and combat dangerous bacteria in the intestines. By strengthening the metabolism, mango not only encourages weight loss, but also benefits cardiovascular health, helping to prevent high cholesterol, high blood pressure, and insulin resistance. Lupeol, a triterpene found in mangoes, prevents the development of kidney stones and limits—or even stops—the spread of leukemia, prostate, breast, lung, colon, and pancreatic cancers (source).

Very summer, refreshing cake for hot evenings, when you want to treat yourself with something sweet but light. Even though it may sound complicated it’s very easy – just mix each layer with gelatin and wait till it sets in the fridge. It’s difficult for me to tell you the exact amount of sugar or it’s replacement, because I don’t like very sweet desserts (I didn’t add any sugar to the second layer), so I think it will be better if you adjust the amount of sweetness to your own taste. Just add sugar teaspoon by teaspoon until you find it’s perfect for you.

no bake mango cheesecake


  • 850 g mango pulp or fresh mashed mango fruit
  • 1 can – 400ml coconut milk
  • 1 kg cream cheese
  • sugar replacement (stevia, xylitol or other) or regular powdered sugar – to taste
  • about 12 tsp gelatin (vegan or pork/beef)


Dissolve about 5 teaspoons of gelatin in boiling hot water, then set aside to cool down.

Mix half of the cream cheese with a can of coconut milk using handheld mixer. Add to taste sugar replacement or regular powdered sugar. Pour in a thin stream of gelatin while mixing. Finally, mix thoroughly with a spoon or spatula to grab the remains of cream cheese from the bottom and sides of the dish.

Cover the bottom of round baking pan with baking paper. Pour cheese batter and even the surface. Place in the fridge.

In the second dish, mix the other half of the cream cheese and half of mango pulp. Optionally, add powdered sugar or sugar substitute. Dissolve 4 teaspoons of gelatin in hot water, let it cool down and add to the mix. Mix thoroughly scooping the walls of the dish. If the first layer is quite set, pour mango/cream cheese layer and put back to the fridge.

The last layer is pure mango pulp. Dissolve 3 teaspoons of gelatin in a little hot water. Mix thoroughly with mango pulp. If the second layer of cheesecake is already set, pour mango pulp on top.

Refrigerate for at least 2-3 hours.

Cheesecake can be kept in the fridge for up to three days. Preferably in tightly covered container, so that it doesn’t absorb odors.

Bon Appetit!


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