Tropical Mango Cheesecake

Jan 10, 2020All Recipes

Mango is hands-down my favourite fruit. With nuances of orange,

peach and melon, it’s like no other fruit. Ripe Kent, Palmer or any

other type of non-fibrous mangoes are preferred for this bright and

citrusy cheesecake.

Serves 8



4 cups (1 L) honey graham

cracker crumbs

2/3 cups (160 mL) light brown sugar

2 tsp (10 mL) lime zest

½ cup (125 mL) coconut flakes, toasted

1 cup (250 mL) melted butter


4 ripe Kent mangoes, peeled and sliced, divided

2 lb (900 g) cream cheese, softened

1 cup (250 mL) granulated sugar

2 tsp (20 mL) pure vanilla extract

6 large eggs

Juice of 1 lemon


Whipped cream

Remaining sliced mangoes

½ cup pomegranate seeds

Mint leaves

1. Preheat oven to 350˚F (180˚C). Prepare a 10-inch (25 cm)

springform pan by greasing the bottom and lining with a

circle of parchment paper.

2. To prepare the crust, in a large bowl, combine graham

cracker crumbs, brown sugar, lime zest, coconut and butter

and mix until the crust is sandy and coarse.

3. Put the mixture into the lined springform pan. Press down

with a spatula until it’s compact. Bake for 10 minutes.

Remove and let cool.

4. To prepare the filling, in the bowl of a food processor, add

mangoes and puree. Add remaining ingredients and puree

until smooth.

5. Pour filling into crust in the pan, then place the pan on top

of a baking sheet. Bake in the center of the oven, about 90

minutes or until set in the center. (To maintain a vibrant

color, form a dome with a piece of foil over the pan).

6. Remove from oven. Let cool, then transfer to the refrigerator

to chill for 1 hour.

7. Serve garnished with mango slices, pomegranate seeds, mint

leaves and whipped cream…delish!

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