Cooking, Food, Recipe

No-Bake Mango Cheesecake

So this is an extrapolated recipe from Shadowdancer Duskstar, who put it in the comments of a recent post. The Ginja Ninja loves mango, and as we took a trip to Jungle Jim’s and I was able to score a few nice ripe ones (although they were Brazilian, I’m not sure what the difference would be?) I decided to give the mango cheesecake a whirl. 

 I did have to fudge it a little – I wasn’t sure what size can of sweetened condensed milk, for instance, and I cut open one mango and realized it was too far gone, so I subbed in a can of mango slices. Also, the whole cheesecake bit was completely experimental! So… 

Brazilian Mangoes

This is her original recipe in italics. My version will be in the printable box. 

blend mango flesh from 3 large mangoes,

this is what three mangoes looks like…

 a can of sweetened condensed milk and

 a 375 ml can of evaporated milk together,

then transfer to a large mixing bowl.

the blender will be VERY FULL but that’s ok, the lid will manage it.

Dissolve 2 packs of mango flavored jello (or flavorless jello) in the recommended amount of hot water + 50 ml,

 stirring until completely dissolved.

Mix the mango mixture with the jello liquid until thoroughly blended with an electric hand mixer,

then spoon into small ramekins or serving dishes.

You’ll probably end up with a LOT if using small ramekins.

Refrigerate for 4-6 hours, or overnight.

The springform will also be very full. I suppose you could do ramekins if you wanted, or if you have a smaller springform.

I reckon, you could turn that into cheesecake by blending in a bar of cream cheese and

adding another mango / flavorless gelatin package (but not the full additional water, to firm up the cheesecake really well.)

Then spoon on top of crushed cookies mixed with butter…

I started out with the three ripe mangoes and wound up using a 14 oz can of mango slices in light syrup, I reserved the syrup and added it to the gelatine liquids. 

No-Bake Mango Cheesecake

Yield: 12


  • three large ripe mangoes
  • 12 oz can of sweetened condensed milk
  • 14 oz can of evaporated milk
  • 8 oz cream cheese
  • 2 packets mango jello
  • 2 tbsp plain gelatine powder
  • 2 cups hot water plus about 1/2 cup cold (or mango liquid)
  • hard cookies, crumbed
  • 1/3 c melted butter


  • Using a food processor and blade, pulse the cookies (nilla wafers work, as would gingersnaps, but I had lady fingers, so I used those) until they are crumbs, then drizzle in the melted butter while running until it is fully incorporated. Press into the bottom of a 9" springform pan and set aside to cool.
  • In a blender put the flesh of the mangoes and the milks. Blend until liquefied. Put in a large mixing bowl.
  • Heat two cups of water until boiling, then whisk into jello and gelatine powder until the gelatine is dissolved.
  • Stir into the mango-milk mixture until well blended.
  • Using stand mixer of hand mixer, cream the cream cheese in another bowl until fluffy, then slowly add in the mango jello mixture while blending to be sure it is fully mixed and fluffy. I set it up with my stand mixer and whisk and let it go a few minutes to add in a good amount of air for fluff.
  • Pour into springform pan over cookie crust and refrigerate at least overnight. Run a thin-bladed knife around the inner edge of the pan to release the filling, then remove ring before slicing and serving. We garnished with some fresh raspberries.
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    I found the mango jello at a halal market, if you’re having trouble locating some. You can also (no surprise!) find it on Amazon, in a familiar brand. Mine was something in Arabic, so I’ve no idea. 

    Beautiful slices! I was worried it wouldn’t set well enough to hold up.

    The flavor is very good, very mango. The texture is not really akin to cheescake, it’s not that velvety crumb. It’s more like jello but not so jelly, if that makes any sense at all. While very rich, it’s not terribly sweet. It would be a fantastic cool summer dessert with no need to heat the house baking. I liked it, as did the Ginja Ninja. The Little Man, who is prone to drama at times, stated that it tasted like kale-spinach-celery smoothies and he wasn’t eating any. The First Reader, who is NOT a mango fan, made a noncommittal noise and handed the spoon back “all yours.” 


    12 thoughts on “No-Bake Mango Cheesecake

    1. That looks awesome. Thank you for adding the print button.
      Now if I can only remember to try it when summer rolls around.
      “blend mango flesh.” Except my mind voice insisted on a reading it in a sonorous voice as “blend man go flesh,” and then adding a maniacal cackle.

    2. Uwah, I’m sorry for forgetting to put in the measurement of sweetened condensed milk. According to the cans on my shelf, it’s 395g. I’m glad you liked it though!

      No-bake cheesecakes tend to have a jelly texture in my experience – smooth and yet, creamy so not quite that ‘jello’ texture, so I found my mouth watering when I read your description – it sounds so wonderful! There was one in the Philippines I adored, which was a mint chocolate cheesecake, but I have not been able to replicate (yet.) It had a thin layer of chocolate gelatin on the top, over the green tinted mint cheesecake part. I would experiment but I don’t have the fridge space as the house we live in right now is much smaller and we don’t have an extra fridge.

      Here in Australia we have Aeroplane jelly, which comes in a number of flavors, mango included – and a flavorless one. I rather wish I could make Cathedral Windows, but that takes a lot of time (three different colors of very firm jelly first.) I also make a Coffee Jelly Cathedral Windows (or, ‘beer bottle jelly’ since they look like broken San Miguel bottle glass) that’s made infinitely easier if you can get your hands on canned coffee jelly (which I find sometimes in Asian grocery stores next to cans of grass jelly, but have not found here.) The coffee jelly I make has a strong sweet black coffee jelly cubes, then a strong, sweet coffee and milk cubes (almost just strong black coffee mixed with sweet condensed milk), and the binding jelly is just made with cream and jelly. (more traditional, made with pineapple juice) (for making coffee jelly) which sounds fun to make and serve with stabilized whipped cream (which uses even more jelly! hahahahahahahaha)
      and canned spreadable coffee jelly – which sounds yummy!

      ^.^; Sorry I guess I really want jelly desserty things because it’s suddenly shaping up to be hot again (after a cold snap where we dropped back down to 13 degrees C!)

        1. We’ve had temperatures swing back and forth. It was nearly 40 c the other week, then suddenly it dropped to spring weather temps (13c to 17c) then climbed up a little. It’s a comfortable 20-24c now and I’d like it if it stayed that way… but unlikely.

      1. I make my own coffee jello with instant powdered expresso (or a freeze dried chicory and dandelion drink from Poland) and add just a touch of kaluha or coffee liquor to your taste. Then I use coconut cream and coconut powder in gelatin so the coffee has cream on top.

              1. We had one when we lived up in Townsville, but that house was also massive. MASSIVE. I miss that kitchen, and I miss, miss miss that massive garage, which had the stand-up freezer, chest freezer and the additional fridge. The house we are in now isn’t able to handle that sort of thing, and does not have enough power points throughout the house.

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