No bake mango cheesecake

I am crazy for all the exotic fruits, but my soft point is mango! I will never forget what a big discovery it was for me the revelation of its use in the plates of a Thai resto while I was in London. A lot of years after my first touch with it, I decided to use it in a unique recipe for a no bake, cool, summertime, fruity cheesecake that is quick to prepare!

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  • 300 ml cream (35% fat)
  • 400 g cream cheese
  • 700 g mango (it is about 1 large mango)
  • 15 g pineapple jelly powder
  • 100 g white couverture chocolate
  • 250 g biscuits
  • 100 g melted butter at room temperature
  • 150 g jam of your own choice


  • Blend the biscuits until completely ground.
  • Then, add the melted butter and stir until the mixture has the sense of wet sand.
  • Using the back side of a spoon, press the biscuit mixture to the bottom of a greased spring cake mould tin of 20 cm diameter, until it has stuck onto the bottom and its surface has evened.
  • Beat the cream until it has turned to Chantilly cream.
  • Blend the mango flesh until it has turned to puree.
  • Melt the white couverture chocolate inside a bain-marie.
  • Bring to a boil 30 ml of water and dissolve the jelly powder inside it.
  • In a bowl, mix the Chantilly cream, the cream cheese, the melted chocolate, the mango puree and the pineapple jelly and stir properly with a spatula until all of the ingredients are evenly distributed.
  • Add it to the spring cake mould tin and transfer the tin to the fridge for at least 3 hours.
  • Optionally, garnish with jam of your own choice. Me myself, I did it with lemon jam!

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